Loaded hotdog with kimchi and bacon
with fries and smashed cucumber salad
Allergens:
Soja
•Gluten
•Tarwe
•Rogge
•Mosterd
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Hotdog bun
(Contains: Soja, Gluten, Tarwe, Rogge)
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
2 slice
Bacon
25 g
Kimchi
25 g
Sriracha mayo
(Contains: Soja, Mosterd, Ei)
½ piece
Cucumber
50 g
Edamame
(Contains: Soja)
5 g
Fresh coriander
(May be present: Selderij)
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
200 g
Potatoes
10 g
Crispy fried onions
(Contains: Tarwe May be present: Gluten, Sesamzaad, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4274 kJ
Calories1021 kcal
Fat61.3 g
Saturated Fat17.5 g
Carbohydrate78.1 g
Sugar10.5 g
Dietary Fiber11.3 g
Protein37.9 g
Salt4.4 g
Trans Fat0.1 g
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.
Utensils
•Baking Sheet with Baking Paper
•Bowl
•Rolling Pin
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 210°C.
- Peel or thoroughly wash the potatoes and then cut into wedges. Transfer the wedges to a parchment-lined baking and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 25 - 30 minutes or until golden-brown, tossing halfway.
2
- Smash the cucumber with a rolling pin or saucepan, then chop it into bite-size pieces.
- Chop the coriander.
- In a bowl, combine the cucumber, edamame beans, Vietnamese sauce, and half of the coriander. Season with salt and pepper to taste.
3
- Wrap the sausages with the bacon slices.
- Melt a knob of butter in a lidded frying pan over medium-high heat.
- Fry the sausage for 2 minutes until evenly browned, then fry for 8 minutes over medium heat, covered. Turn the sausage regularly.
- Bake the hotdog buns in the oven for 3 - 4 minutes.
4
- Slice the hotdog buns open. Stuff the sausages in the hotdog buns.
- Top with the kimchi*, mayonnaise, crispy fried onions, and the coriander.
- Serve with the potato wedges and cucumber salad.
- Serve the sriracha mayonnaise* in a small bowl next to the potato wedges.
*Take care, this ingredient is spicy! Use as preferred.
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