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[Easy] Pork Sausage & Roast Tomato Salsa Hot Dogs

[Easy] Pork Sausage & Roast Tomato Salsa Hot Dogs

with Red Cabbage Salad & Garlic Aioli

Tags:
Easy Prep
Allergens:
Eggs
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweetcorn

1

Brioche Hotdog Buns

1

Shredded Red Cabbage

1

Mixed Salad Leaves

1

Garlic Aioli

1

roasted tomato salsa

Not included in your delivery

1

olive oil

Nutrition Values

Calories962 kcal
Energy (kJ)4023 kJ
Fat66 g
of which saturates21 g
Carbohydrate83.2 g
of which sugars40.5 g
Protein34.4 g
Sodium2796 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Spread hot dog bun bases with garlic aioli and fill with pork sausages, roast tomato salsa and red cabbage salad. • Divide pork sausage and red cabbage salad hot dogs between plates. Serve with remaining salad. Enjoy!

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