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Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Roasted Garlic Slaw and Rocket

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An American classic, these Crispy Onion Topped BBQ Hot Dogs and Chips 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!

Tags:

Family Friendly

Allergens:

Sulphites

•Egg

•Mustard

•Cereals containing gluten

•Soya

•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 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

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

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3414 kJ

Energy (kcal)816 kcal

Fat28 g

of which saturates11.3 g

Carbohydrate104.9 g

of which sugars18.8 g

Dietary Fibre10.3 g

Protein24.9 g

Salt3 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Bowl

•Kitchen Shears

Instructions

Cook your Chips

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 them onto a large baking tray. Drizzle with oil, 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.

Bake the Sausages

2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Put the sausages and garlic parcel onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.

Halfway through cooking, remove the garlic parcel and turn the sausages. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Mix your Slaw

3

While everything's in the oven, in a medium bowl, combine the coleslaw mix and mayonnaise.

Season with salt and pepper, then set your slaw aside.

Warm the Buns

4

A few mins before the chips and sausages are ready, slice the buns top down through the middle (but not all the way through).

Slide them into the oven to warm through, 2-3 mins.

Finish Up

5

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the slaw.

Then, toss the rocket through the slaw.

Serve Up

6

When everything's ready, transfer the buns to your plates. Fill the buns with the sausages.

Drizzle over the BBQ sauce and the ketchup (see pantry for amount), then sprinkle on the crispy onions.

Serve the chips and slaw alongside.

Enjoy!

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