Chargrilled Beef Hotdogs & Mustard Slaw
with Cheesy Bacon Fries & Salad
Make the most of BBQ season with this epic spread that's perfect for guests or a fun family dinner. From the loaded hot dogs to the loaded fries, there's a lot to be excited about here.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
diced bacon
(May be present: Soy, Milk. )
1
brown onion
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut. )
1
tomato
1 bag
parsley
1 bag
mixed salad
1 packet
Balsamic Vinaigrette Dressing
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 bag
slaw mix
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Sesame, Soy. )
1 packet
caramelised onion chutney
1 packet
Tomato Relish
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake for 15 minutes. Sprinkle the diced bacon and shredded Cheddar cheese over the fries (you may need to break up the bacon with your hands!). Bake until tender and cheese is melted, a further 8-12 minutes.
While the fries are baking, thinly slice the brown onion. Slice the hot dog buns in half lengthways, 3/4 of the way through. Roughly chop the tomato and parsley. In a medium bowl, combine the onion, a drizzle of olive oil and a pinch of salt and pepper.
In a large bowl, combine the tomato and spinach & rocket mix. Just before serving, add the balsamic vinaigrette dressing and toss to combine. In a medium bowl, add the mustard mayo, slaw mix, parsley and a pinch of salt and pepper. Just before serving, toss to combine.
When the BBQ is hot, grill the caramelised onion & parsley beef sausages, turning occasionally, until slightly charred and cooked through, 10-15 minutes. Meanwhile, grill the onion on the BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. Transfer the sausages to a plate. Transfer the onion back to the medium bowl, then stir in the caramelised onion chutney.
No BBQ? Place sausages on a second lined oven tray and bake for 10 minutes. Turn sausages and continue baking until browned and cooked through, 10-15 minutes. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 5-8 minutes. Transfer onion back to bowl.
When sausages have 5 minutes cook time remaining, grill the hot dog buns cut-side down until lightly golden, 2-3 minutes. Transfer to a plate.
No BBQ? Bake the buns directly on a wire oven rack until heated through, 3 minutes.
Fill each bun with mustard slaw, chargrilled beef sausages and caramelised onion. Bring the hot dogs, cheesy bacon fries and salad to the table. Serve with the tomato relish.