Classic New York Style Bacon Hot Dogs
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Classic New York Style Bacon Hot Dogs

Classic New York Style Bacon Hot Dogs

with Caramelised Onions, Spiced Chips and Slaw

This Classic New York Style Bacon Hot Dogs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
Sulphites
Mustard
Egg
Cereals containing gluten
Soya
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

17 grams

Wholegrain Mustard

(Contains Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Hickory Smoked Sausages

(Contains Sulphites)

1 unit(s)

Onion

2 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

90 grams

Bacon Lardons

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Tomato Ketchup

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Nutritional information

Energy (kJ)3740 kJ
Energy (kcal)894 kcal
Fat35.2 g
of which saturates13 g
Carbohydrate98.9 g
of which sugars19.7 g
Protein33.5 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil and sprinkle over the Central American style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Make the Slaw
2

While the chips cook, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) with half the wholegrain mustard (add less if you prefer things milder). Mix until well combined.

Add the coleslaw to the dressing and toss to combine. Taste and season with salt and pepper if needed, then set aside. 

Bake the Sausages
3

Pop the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Caramelise the Onions
4

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Turn the heat down to medium, then add the onion and season with salt, pepper and a pinch of sugar (if you have any). Fry, stirring occasionally, until golden, 8-10 mins. 

Warm the Buns
5

A few mins before everything's cooked, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.

When everything's ready, transfer the warmed buns to your plates. Spread the remaining mustard inside each bun if you'd like to.

Serve
6

Add a sausage to each bun, then top with the bacon and caramelised onions. Drizzle over the ketchup (see pantry for amount).

Serve the spiced chips and slaw alongside. 

Enjoy!