Pork Sausage & Roast Tomato Salsa Hot Dogs
with 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.
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 sausages
(Contains Gluten, Sulphites; )
1 tin
sweetcorn
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
shredded red cabbage
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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. • Heat a large frying pan over 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.
• Slice brioche hotdog buns in half lengthways, three quarters of the way through. • Bake buns directly on a wire oven rack until heated through, 5-7 minutes. • To the bowl with the corn, add shredded red cabbage, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• 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!