Classic New York Style Hot Dogs

Name: Classic New York Style Hot Dogs with Fried Onions, Spiced Chips and 'Slaw
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Central American Style Spice Mix; 15 Cider Vinegar; 25 Wholegrain Mustard; 120 Coleslaw Mix; 2 British Hickory Smoked Sausages; 1 Onion; 2 Brioche Hot Dog Buns; ½ Sugar; 1 Olive Oil for the Dressing; 2 Tomato Ketchup

with Fried Onions, Spiced Chips and 'Slaw

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This Classic New York Style Hot Dogs is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Schwefeldioxide und Sulfite

•Senf

•Egg

•Gluten

•Soja

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Central American Style Spice Mix

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

Wholegrain Mustard

(Contains: Senf)

120

Coleslaw Mix

British Hickory Smoked Sausages

(Contains: Schwefeldioxide und Sulfite)

Onion

Brioche Hot Dog Buns

(Contains: Egg, Gluten, Soja, Milk May contain traces of: Glutenhaltiges Getreide)

Not included in your delivery

Sugar

Olive Oil for the Dressing

Tomato Ketchup

Nutritional information

Energy (kcal)767 kcal

Energy (kJ)3210 kJ

Fat26.8 g

of which saturates10.2 g

Carbohydrate93.5 g

of which sugars19.7 g

Protein26.6 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Large Frying Pan

Instructions

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 (add less if you'd prefer things milder). 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.

While the chips cook, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and half the wholegrain mustard.

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

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.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt, pepper and a pinch of sugar. Fry, stirring occasionally, until golden, 8-10 mins.

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

When everything's ready, transfer the warmed buns to your plates. Spread the remaining mustard inside each bun, for anyone who wants it.