Crispy Onion Topped BBQ Hot Dogs and Chips
with Burger Sauce Slaw and Rocket
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!
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.
Ingredients
450 grams
Potatoes
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
120 grams
Coleslaw Mix
45 grams
Burger Sauce
(Contains: Egg, Mustard)
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
48 grams
BBQ Sauce
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Cooking Instructions and Tips
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.
Meanwhile, put the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.
Turn the sausages 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, in a medium bowl, combine the coleslaw mix and burger sauce.
Season with salt and pepper, then set your slaw aside.
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.
When everything's almost ready, toss the rocket through the slaw. TIP: Don't add the leaves too early or they'll go soggy!
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!
