[Savvy Shortcuts] Beef Sausage & Creamy Slaw Hot Dogs
with Seasoned Sweet Potato Fries & Crispy Shallots
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
Sweet Potato Fries
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Hot Dog Bun
(Contains: Eggs, Wheat, Gluten, Milk, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)
4
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1 packet
Shredded Cabbage Mix
1 sachet
Crispy Shallots
1 sachet
Savoury Seasoning
1
Red Apple
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When fries have 10 minutes remaining, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• While sausages are cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • Thinly slice red apple into wedges. • In a medium bowl, combine apple, shredded cabbage mix, a drizzle of olive oil and white wine vinegar. Season to taste.
• Slice buns in half lengthways, 3/4 of the way through. • Spread cut side of buns with the softened butter and fill with beef sausages and some slaw. Drizzle over dill & parsley mayonnaise and top with crispy shallots. • Serve with seasoned sweet potato fries and remaining slaw. Enjoy!
