Classic New York Style Hot Dogs
with Caramelised Onions, Spiced Fries and Mustardy Slaw
An American classic from the Big Apple, these Classic New York Style Hot Dogs are sure to be a family favourite. Use as much or as little of the toppings as you like to build your hot dogs to suit your tastes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 traces of: Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
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 fries (no need to peel).
Pop the fries 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.
While the fries 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.
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 and season with salt, pepper and a pinch of sugar (if you have any). Fry, stirring occasionally, until golden, 8-10 mins.
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. Drizzle over the ketchup (see pantry for amount).
Serve the spiced fries and slaw alongside.
Enjoy!
