with Parmesan, Red Cabbage Salad & Garlic Aioli
There’s nothing quite like a hot dog to ring in summer. Golden pork sausages, hot from the oven, sit comfortably in toasted brioche buns with a red cabbage and sweetcorn salad. A drizzle of garlic aioli and roast tomato salsa ties it all together, making these hot dogs a mouthwatering fusion of tangy, savoury and creamy goodness.
Allergens
Utensils
Tags
Olive oil
Herbed pork sausages
1 packet
Sweetcorn
1 tin
Brioche hotdog buns
2
Shredded red cabbage
1 packet
Mixed Salad Leaves
1 packet
Vinegar
drizzle
Garlic aioli
1 packet
Roasted tomato salsa
1 packet
Grated Parmesan Cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place herbed pork sausages on a lined oven tray, drizzle with olive oil and turn to coat. • Bake until cooked through, 12-16 minutes.
• Meanwhile, drain sweetcorn. • Wipe out and return frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Split brioche hotdog buns in half lengthways, three quarters of the way through. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes. • To the bowl with the corn, add red shredded cabbage, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Spread hotdog bun bases with mustard mayonnaise and fill with pork sausages, grated parmesan cheese, roast tomato salsa and cucumber ribbon salad. • Divide pork sausage and cucumber ribbon salad hotdogs between plates. Serve with remaining salad. Enjoy!
4023
kJ
Energy (kJ)
962
kcal
Calories
66
g
Fat
21
g
of which saturates
83.2
g
Carbohydrate
40.5
g
of which sugars
5.6
g
Dietary Fibre
34.4
g
Protein
2796
mg
Sodium
