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Smoky Teriyaki Hot Dogs
Smoky Teriyaki Hot Dogs

Smoky Teriyaki Hot Dogs

with Chips, Baby Gem Salad and Sriracha Drizzle

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Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Smoky Teriyaki Hot Dogs are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for BBQ season.

Tags:
New
Allergens:
Sulphites
•Egg
•Milk
•Soya
•Wheat
•Cereals containing gluten

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.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

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)

50 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

15 grams

Sriracha Sauce

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3591 kJ
Energy (kcal)858 kcal
Fat32.9 g
of which saturates12 g
Carbohydrate97.1 g
of which sugars19 g
Dietary Fibre9.2 g
Protein25 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl

Instructions

Chip, Chip, Hooray
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 the chips 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.

Cook the Sausages
2

Meanwhile, pop the sausages onto a baking tray.

Bake 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.

Prep the Salad
3

While everything's in the oven, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the tomato into 1cm chunks. 

In a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside. 

Warm the Buns
4

When everything's nearly ready, slice the buns top down through the middle (but not all the way through) and pop them onto the baking tray next to the sausages.

Return to the oven to warm through, 2-3 mins.

Teriyaki Time
5

When the sausages are cooked, pour over the teriyaki sauce. Turn the sausages to coat them. 

Add the salad and tomatoes to the bowl of dressing. Toss to evenly coat the leaves. 

Serve
6

Transfer the buns to your plates. Fill the buns with the sausages and spoon over any leftover sauce from the baking tray. 

Drizzle over the sriracha and mayonnaise (see pantry for amount), then sprinkle over the crispy onions. 

Serve with the chips and salad alongside. 

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