Classic New York Style Hot Dogs
with Caramelised Onions, Spiced Fries and Slaw Salad
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
1 unit(s)
Garlic Clove**
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Onion
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, Milk May contain traces of: Cereals containing gluten)
20 grams
Wild Rocket
32 grams
BBQ Sauce
Not included in your delivery
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 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.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
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.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the mayo and roasted garlic. Add the coleslaw mix and toss together. Season with salt and pepper.
A few mins before everything's cooked, slice the buns top down through the middle (but not all the way through), sprinkle with a little water and put them into the oven to warm through, 2-3 mins.
Add the rocket to the slaw and toss together.
When everything's ready, transfer the warmed buns to your plates. Spread the BBQ sauce onto the cut sides of the bun.
When everything's ready, 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 salad alongside.
Enjoy!
