Pork Sausage & Capsicum Relish Hot Dogs
with Cheddar Cheese, 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 cabbage and sweetcorn salad. A drizzle of garlic aioli and chargrilled capsicum relish ties it all together, making these hot dogs a mouth-watering fusion of tangy, savoury, and creamy goodness.
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
Ingredients
1 packet
herbed pork sausage
½ tin
sweetcorn
2
brioche hotdog buns
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
1 packet
Chargrilled Capsicum Relish
1 packet
Shredded Cheddar Cheese
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
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!
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