Smokey Beef Sausage & Bacon Hot Dogs
with Cheesy Spiced Corn & Gherkin Relish
Revamp the classic hot dog with these smokey sensations packed with all the trimmings. While juicy corn cobs are doing their thing in the oven, crisp up some bacon and cook some herby snags, ready to be stuffed into warmed buns. Pack in the mustard slaw and our refreshing gherkin relish for an unforgettable feast!
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Ingredients
1 cob
corn
1 sachet
All-American spice blend
½
red onion
1 packet
diced bacon
(May be present: Soy. )
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 packet
shredded cabbage mix
1 packet
Gherkin Relish
Not included in your delivery
olive oil
20 g
butter (softened)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Place on a lined oven tray. • In a small bowl, combine the softened butter and half the All-American spice blend. • Spread spiced butter over corn cobs, turning to coat. • Roast until slightly tender and charred, 10-15 minutes.
• Meanwhile, thinly slice red onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Reduce heat to medium. Add the remaining All-American spice blend and cook until fragrant, 1 minute. Transfer to a small bowl, set aside and cover to keep warm.
• Wash out frying pan and return to medium heat with a small drizzle of olive oil. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• When corn is roasted, remove tray from oven, then sprinkle with Cheddar cheese. • Return to oven and roast corn for a further, 5-10 minutes, until cheese is golden and melted.
• When sausages have 5 minutes remaining, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • In a medium bowl, combine mustard mayo and shredded cabbage mix. Season to taste.
• Slice buns in half lengthways, three quarters of the way through. • Fill with mustard slaw, beef sausages, caramelised bacon and gherkin relish. • Serve with cheesy corn. Enjoy!