Chargrilled Beef Hotdogs & Mustard Slaw
with Cheesy Bacon Fries & Salad
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Lupin
- Sesame
- Almond
- Hazelnut
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.
Ingredients
2
potato
1 packet
diced bacon
(May be present: Soy, Milk)
1
brown onion
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy)
1
tomato
1 bag
parsley
1 bag
salad leaves
1 bottle
Balsamic Vinaigrette Dressing
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
1 bag
slaw mix
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites May be present: Milk, Soy)
1 packet
caramelised onion chutney
1 packet
Tomato Relish
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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 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 brown onion. Slice hot dog buns in half lengthways, 3/4 of the way through. Roughly chop tomato and parsley. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• In a large bowl, combine tomato and salad leaves. • Just before serving, add balsamic vinaigrette dressing and toss to combine. • In a medium bowl, add mustard mayo, slaw mix, parsley and a pinch of salt and pepper. Just before serving, toss to combine.
• When the BBQ is hot, grill caramelised onion & parsley beef sausages, turning occasionally, until slightly charred and cooked through, 10-15 minutes. • Meanwhile, grill onion on the BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. Transfer sausages to a plate. Transfer 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 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 tomato relish. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The slaw, cheesy bacon chips, and sausages were widely praised for being tasty and well-balanced together. Some found the sausages mild in flavour, so adding extra seasoning or condiments can help.
- Ease of prep: Most found the recipe straightforward and family-friendly, though a few noted it involves multiple steps and bowls, and can take longer than expected.
- Suggestions: For crispier chips, extend the baking time beyond the recommended guide and keep an eye on them. Some felt a lighter, less dense bun worked better for fitting the sausages, and a few suggested adding extra sauce to the hot dogs.
- Portions: This is a generously sized meal — several reviewers noted there was easily enough food to feed an extra person.
