These hot dogs of epic proportions are super simple to make. While the juicy corn cobs, garlicky snags and hot dog buns do their thing in the oven, all you have to is prep the slaw, complete with a delightfully tangy yoghurt dressing.
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.
pork, garlic & herb sausages(ContainsSulphitesMay be present Tree Nuts, Gluten, Milk, Soy)
hot dog bun(ContainsEgg, Gluten, Milk, SoyMay be present Tree Nuts, Soy, Lupin, Sesame)
shredded cabbage mix
smokey aioli(ContainsEggMay be present Milk)
corn chips(May be present Milk)
tomato salsa(May be present Tree Nuts, Milk, Egg)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Place corn on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Place pork, garlic & herb sausages on other side of tray. Bake for 10 minutes. Turn the sausages, then continue baking until corn is tender and sausages are browned and cooked through, 10-15 minutes.
TIP: If your oven tray is crowded, divide the corn and sausages between two trays.
Meanwhile, grate carrot. Roughly chop pickled jalapeños (if using). Finely chop garlic.
In a large frying pan, heat a drizzle of olive oil and garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a large bowl and set aside to cool slightly. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.
Slice hot dog buns in half lengthways, 3/4 of the way through. When corn and sausages have finished baking, transfer corn to a plate. Place buns on the oven tray, then fill with sausages and sprinkle over shredded Cheddar cheese. Bake until cheese is melted, 4-5 minutes.
While hot dogs buns are baking, top garlic yoghurt with shredded cabbage mix and carrot. Drizzle with white wine vinegar. Toss to combine. Season to taste.
Divide cheesy pork hot dogs, corn cobs and corn chips between plates. Top hot dogs with some garlic yoghurt slaw, crispy shallots, jalapeños (if using) and a drizzle of smokey aioli. Serve with tomato salsa and any remaining slaw.