Classic New York Style Hot Dogs
with Bacon, Caramelised Onions, Spiced Chips and Slaw
Perfect for kids and grown-ups alike, these Classic New York Style Hot Dogs is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, keep some chicken plain without the spice and set aside some slaw before adding the dressing.
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.
Ingredients
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)
British 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
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
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. 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.
Making this kid friendly? Keep half the chips plain without the spice.
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 mustard if you prefer). 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.
Making this kid friendly? Set aside some slaw without the dressing.
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 lardons and onion and season with salt, pepper and a pinch of sugar (if you have any). Fry, stirring occasionally, until golden, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
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.
Add a sausage to each bun, then top with the caramelised onions and lardons. Drizzle over the ketchup (see pantry for amount).
Serve the spiced chips and slaw alongside.
Enjoy!
