Deluxe Hotdog
with crispy onions, smoky tomato ketchup & pickles | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
This luxurious hotdog is already seasoned with marjoram and garlic. All you have to do is top the toasted bun with smoky tomato ketchup, fried onions, pickles, and our slaw mix!
Tags:
Recipe
Allergens:
Rogge
•Soja
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Hotdog bun
(Contains: Rogge, Soja, Tarwe)
50 g
Chopped pickles
60 g
Smoky tomato ketchup
30 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
100 g
Slaw mix
2 piece
Pork sausage with marjoram & garlic
Not included in your delivery
¼ tablespoon
Mustard
1 tablespoon
[Plant-based] mayonnaise
Nutrition Values
Energy (kJ)2741 kJ
Calories655 kcal
Fat41 g
Saturated Fat15.2 g
Carbohydrate48.9 g
Sugar11.3 g
Dietary Fiber4.4 g
Protein21.4 g
Salt2.2 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
•Grill Pan
•Bowl
Cooking Steps
1
- Heat a grill pan over medium-high heat.
- Cut the hotdog buns open, but make sure the two halves stay attached.
- Place the buns face down in the pan and toast for 3 - 5 minutes, until you see golden brown grill lines on the bread.
2
- In the same pan, fry the sausage for 10 - 12 minutes over medium-high heat.
- Turn the sausage regularly.
- The sausage is cooked when it's no longer pink on the inside.
3
- In a bowl, mix the slaw mix with the mustard and mayonnaise.
- Spread the hot dog buns with mayonnaise to taste.
- Put the sausage in the bun and top with the slaw and pickles.
4
- Spread the smoky tomato ketchup over the hot dogs.
- Garnish with the crispy fried onions.
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