Toffee apple banger hot dogs recipe
Created by The Tesco Recipes team
All the flavours of autumn packed into a hot dog bun. Sticky honey-glazed sausages are packed into brioche rolls, then topped with an apple and red cabbage slaw - the perfect banger for Bonfire Night!
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 501 calories / serving
Ingredients
- 8 sausages
- ½ red onion, finely sliced
- ¼ small red cabbage, finely sliced
- 1 Gala apple, or similar red-skinned apple, finely sliced
- 1 red chilli, finely chopped (optional)
- 2 tbsp natural or Greek-style yogurt
- 1 tbsp mayonnaise
- 5 tsp honey
- 1 tsp sriracha sauce, plus extra to serve (optional)
- 4 Tesco Finest brioche hot dog rolls
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Shop ingredientsEach serving contains
- Energy
- 2100kJ 501.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 20g
of the Reference intake
Carbohydrate 58.8gProtein 20.3gFibre 4.8g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray or roasting tin with greaseproof paper and lay out the sausages. Roast for 30 mins, turning the sausages halfway, until cooked through.
- Put the red onion, cabbage, apple and half the chilli (if using) in a bowl, then mix in the yogurt and mayonnaise. Season to taste and set aside.
- In a small bowl mix together the honey, sriracha sauce and the other half of fresh chilli. When the sausages have roasted for 20 mins, use a pastry brush or spoon to liberally glaze the sausages with the honey mix. Return to the oven for 5-10 mins until they’re nice and sticky.
- To serve, slice into each hot dog roll and stuff with some coleslaw, then top with a sticky sausage and brush with any remaining honey. Drizzle with sriracha if you like an extra kick!
- See more Bonfire Night recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
