Name: Pork Sausage & Capsicum Relish Hot Dogs with Cheddar, Red Cabbage Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 4 herbed pork sausage; 1 packet Shredded Red Cabbage; 1 packet roasted tomato salsa; 2 Brioche Hotdog Buns; 1 packet Garlic Aioli

HelloFresh

Recipes

Pork Sausage & Capsicum Relish Hot Dogs

with Cheddar, Red Cabbage Salad & Garlic Aioli

Get up to $175 off

Allergens:

Milk

•Sulphites

•Wheat

•Gluten

•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 packet

Mixed Salad Leaves

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

herbed pork sausage

(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites. )

1 packet

Shredded Red Cabbage

1 packet

roasted tomato salsa

Brioche Hotdog Buns

(Contains: Milk, Wheat, Gluten, Eggs, Soy; May be present: Sulphites, Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Pecan, Sesame, Walnut, Peanuts. )

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories790 kcal

Energy (kJ)3310 kJ

Fat50 g

of which saturates20.2 g

Carbohydrate73 g

of which sugars38.3 g

Dietary Fibre2.5 g

Protein36.4 g

Sodium2690 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

• 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, shredded Cheddar cheese, roast tomato salsa and cucumber ribbon salad. • Divide pork sausage and cucumber ribbon salad hotdogs between plates. Serve with remaining salad. Enjoy!