Loaded Cheesy Pork & Jalapeño Hot Dogs
with Garlic Yoghurt Slaw & Corn Cob
- Milk
- Gluten
- Sulphites
- Wheat
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Sesame
- Almond
- Hazelnut
- Lupin
These hot dogs of epic proportions are super simple to make. While the garlicky pork snags and hot dog buns do their thing in the oven, all you have to is prep the juicy corn cobs and slaw.
Ingredients
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
2
Corn
1 sachet
Crispy Shallots
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
4 piece
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat May be present: Gluten, Milk, Soy, Wheat.)
4
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Pickled Jalapeños
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• In a large frying pan, heat a small drizzle of olive oil
over medium heat.
• Cook pork, garlic & herb sausages, turning
occasionally, until browned and cooked through,
10-12 minutes.
• Meanwhile, grate carrot.
• Roughly chop pickled jalapeños (if using).
• Finely chop garlic.
• Cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover
with a damp paper towel.
• Microwave corn on high, until tender, 4-5 minutes.
Drain any excess liquid, then season to taste with
salt and pepper. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle
of olive oil. Add garlic and 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. Place buns on a lined oven tray, then fill
with sausages and sprinkle over Cheddar cheese.
• Bake until cheese is melted, 4-5 minutes.
• To the bowl with garlic yoghurt, add shredded
cabbage mix and carrot. Drizzle with white wine
vinegar. Toss to combine. Season to taste.
• Divide cheesy pork hot dogs and corn cobs
between plates.
• Top hot dogs with some garlic yoghurt slaw,
crispy shallots, jalapeños and a drizzle of smokey
aioli. Serve with tomato relish and any remaining
slaw. Enjoy!
