Pork Sausage & Roast Tomato Salsa Hot Dogs
with Cheddar, Red Cabbage Salad & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
herbed pork sausage
(Contains: Gluten, Sulphites; )
1
Sweetcorn
1
Brioche Hotdog Buns
(May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
Mixed Salad Leaves
1
roasted tomato salsa
1
Shredded Cheddar Cheese
(Contains: Milk; )
1
Shredded Red Cabbage
1
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1
olive oil
Nutrition Values
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 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!
