Hotdog with Tomato-Basil Salsa
with potato wedges, basil mayo & salad
Although hotdogs are very popular in America, they have their roots in Germany. More specifically, in Frankfurt, where historians say the first sausages were made as early as the 15th century.
Allergens:
Soja
•Gluten
•Tarwe
•Rogge
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total40 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Hotdog bun
(Contains: Soja, Gluten, Tarwe, Rogge)
200 g
Potatoes
5 g
Fresh basil
(May be present: Selderij)
1.5 piece
Tomato
½ piece
Red onion
10 milliliters
Basil crème
30 g
Mixed leaves of radicchio, arugula & lettuce
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ teaspoon
White wine vinegar
¼ tablespoon
Sugar
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4243 kJ
Calories1014 kcal
Fat65.2 g
Saturated Fat22.7 g
Carbohydrate80.7 g
Sugar13.8 g
Dietary Fiber11.1 g
Protein26.4 g
Salt2.1 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
•Fryingpan with lid
•Small Bowl
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C (see Tip).
- Wash or peel the potatoes and cut them into wedges. Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
- Bake the hot dog bun alongside during the final 2 - 3 minutes.
Tip: if you have a barbecue, you can use this for the potatoes and sausages instead.
2
- Slice the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then deglaze with the balsamic vinegar.
- Stir in the sugar, then reduce the heat and cover with the lid. Allow to caramelise over a very low heat for 20 - 25 minutes, stirring occasionally.
- In a small bowl, combine the basil crème with the mayonnaise (see Tip).
Health Tip: if you're watching your calorie intake, swap half of the mayonnaise for yogurt.
3
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sausage for 2 - 3 minutes until evenly browned, then cover with the lid and fry for 8 - 10 minutes over medium heat. Turn regularly.
- Dice half of the tomato and cut the rest into wedges. Finely chop the basil.
- In a small bowl, combine the diced tomato with half of the basil. Drizzle with extra virgin olive oil as preferred and season with salt and pepper.
4
- In a salad bowl, combine the white wine vinegar with 0.25 tbsp per person of the basil mayonnaise.
- Add the tomato wedges and the rest of the basil, then season with salt and pepper. Add the lettuce and toss well to combine.
- Cut open the hotdog bun. Spread with some of the basil mayo and then add the sausage, the onion and the tomato-basil salsa.
- Serve with the salad, potato wedges and the rest of the basil mayo.
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