Double Herby Pork Sausage & Creamy Slaw Hot Dogs
with Seasoned Potato Fries & Crispy Shallots
Our pork, garlic and herb sausages come brimming with flavour in every bite. Slap them onto some fluffy hot dogs and then pile them high with some creamy slaw and herby 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
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Hot Dog Bun
(Contains: Eggs, Wheat, Gluten, Milk, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)
8 piece
Pork, Garlic & Herb Sausages
1 packet
Shredded Cabbage Mix
1 packet
Potato Fries
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 pork 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 pork sausages and some slaw. Drizzle over dill & parsley mayonnaise and top with crispy shallots. • Serve with seasoned sweet potato fries and remaining slaw. Enjoy!
