Scandi Style Hot Dogs in Redcurrant Sauce
with Caramelised Onions, Hasselback Potatoes and Apple & Rocket Salad
A popular street food in Scandinavia, known as pølser in Denmark, tunnbrödsrulle in Sweden and pølse in Norway, hot dogs are served with a variety of toppings. Ours are topped with redcurrant sauce and caramelised onions, then served with hasselbacks and a fresh apple 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
350 grams
Salad Potatoes
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Onion
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
25 grams
Redcurrant Jelly
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
10 grams
Butter
1 tsp
Sugar for the Onions
1 tsp
Tomato Ketchup
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, pop the sausages onto a baking tray.
When the potatoes have been in the oven for 10 mins, bake the sausages 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 meat. The sausages are cooked when no longer pink in the middle.
While everything's in the oven, halve, peel and thinly slice the onion.
Quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
When the sausages and potatoes have 15 mins remaining, heat the butter (see pantry for amount) in a large frying pan on medium heat.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
When the onions are caramelised, stir the ketchup (see pantry for amount) and redcurrant jelly into the onions to make your sauce.
Just before everything's ready, slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Add the rocket and apple to the salad dressing and toss.
Share the hot dog buns between your plates, fill with the sausages and top with the onion and redcurrant sauce.
Serve the apple-rocket salad and hasselback potatoes alongside with mayo (see pantry for amount) for dipping.
