Halloween Bacon, Chorizo & Sausage Monster Dogs
with Parmesan Crusted Fries and Avocado Salad
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
4 rasher(s)
British Streaky Bacon
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
125 grams
Premium Tomato Mix
1 unit(s)
Avocado
1 unit(s)
Onion
50 grams
Chorizo Slices
(Contains: Milk)
20 grams
Parmigiano Reggiano
(Contains: Milk)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
2 tbsp
Tomato Ketchup
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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. Turn halfway through.
Meanwhile, wrap two rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages onto a baking tray and bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
While everything's in the oven, in a large bowl, combine the cider vinegar, oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
Have the tomatoes and pop into the dressing bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and mix into the tomatoes.
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 and pepper and fry, stirring occasionally, until golden, 10-12 mins.
While the onion fries, cut the chorizo into triangle shapes and keep aside for now. Use scissors if easier. These will be the monster's sharp teeth!
When the onions are ready, remove from the heat.
Five mins before the sausages and fries are ready, lay the chorizo triangles onto the sausage tray.
At the same time, sprinkle the cheese over the fries then slide both trays back into the oven for the remaining time.
Slice the buns down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.
When everything's ready, transfer the buns to your plates. Spread the ketchup (see pantry for amount) inside the bun.
Lay the chorizo triangles onto one side of the bun with a corner of each triangle pointing out to look like teeth.
Spoon in the caramelised onions then lay the bacon wrapped sausages on top. Use some of the mayo (see pantry for amount) to draw eyes onto onto the bun.
Toss the rocket into the tomatoes and avo. Serve the salad and wedges alongside as well as any remaining mayo for dipping.
Enjoy!
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