Cheesy Beef Hot Dogs & Onion Chutney
with Fries & Mayo
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
1 packet
Mixed Salad Leaves
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Hot Dog Bun
(Contains: Eggs, Milk, Wheat, Gluten, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)
4
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1 packet
Onion Chutney
2
Potato
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, place caramelised onion & parsley beef sausages on a second lined oven tray. Bake for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-15 minutes. • Once cooked, cut the sausages lengthways.
• When fries have 5 minutes remaining, slice hot dog buns in half lengthways, 3/4 of the way through. Sprinkle shredded Cheddar cheese over the cut side of the buns. • Place buns directly on a wire oven rack. Bake until cheese has melted, 3 minutes. • Meanwhile, thinly slice tomato into half-moons. In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, tossing to coat.
• Spread each bun with 1/2 the caramelised onion chutney and 1/2 the mayonnaise, then fill with salad and sausages. • Divide cheesy beef hot dogs and Aussie-spiced veggie fries between plates. • Serve with remaining chutney and mayo. Enjoy!
