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Haunted Hot Dogs and Spiced Chips
Haunted Hot Dogs and Spiced Chips

Haunted Hot Dogs and Spiced Chips

with Crispy Onions and Roasted Garlic Slaw

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This Haunted Hot Dogs and Spiced Chips is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
New
•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

1 sachet(s)

Central American Style Spice Mix

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)

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)3450 kJ
Energy (kcal)825 kcal
Fat28.3 g
of which saturates11.4 g
Carbohydrate105.3 g
of which sugars19 g
Dietary Fibre10.6 g
Protein25.4 g
Salt3.1 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, sprinkle over the Central American style spice, 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 'Fingers'
2

Meanwhle, 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. 

Slice the buns top down through the middle (but not all the way through).

Warm the Buns
4

A few mins before the chips and sausages are ready, slide the buns into the oven to warm through, 2-3 mins.

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.

Nail in the Coffin
5

When the sausages are ready, remove from the oven.

Carefully add a small amount of BBQ sauce to one end of each sausage. Spread it out a little to resemble a 'nail' at the end of a 'finger'.

Serve up a Fright
6

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

Spread some of the ketchup (see pantry for amount) and the remaining BBQ sauce into each bun, then sprinkle over the crispy onions. 

Fill each bun with a sausage 'finger'. Drizzle some more ketchup on the end of the sausage (the opposite end to the 'nail') so it looks like the finger has been severed!

Serve the chips and slaw alongside. 

Enjoy!

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