Easy Beef Hot Dogs & Onion Chutney
with Aussie-Spiced Veggie Fries
- Sulphites
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
Fill a warm and fluffy hot dog bun with a snag and all the trimmings, serve with carrot-spiked fries and let the good times roll! *The recent flooding on the East Coast of Australia has 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!*
Ingredients
2
potato
1
carrot
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1
tomato
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Soy, Lupin, Sesame, Almond, Hazelnut.)
1 bag
mixed leaves
1 packet
caramelised onion chutney
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend 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.
• While fries are baking, place caramelised onion & parsley beef sausages on a second lined oven tray. • Bake for 10 minutes. • Turn the sausages, then continue baking until browned and cooked through, 10-15 minutes.
• When fries have 5 minutes remaining, place hot dog buns directly on a wire oven rack. Bake until heated through, 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.
• Slice buns in half lengthways, 3/4 of the way through. Spread each bun with 1/2 the caramelised onion chutney and 1/2 the mayonnaise, then fill with salad and sausages. • Divide beef hot dogs and Aussie-spiced veggie fries between plates. • Serve with remaining onion chutney and mayonnaise.
