Hot dogs with harissa sticky onions & slaw
Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 707
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fat 29g
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saturates 6g
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carbs 86g
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sugars 0g
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fibre 12g
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protein 20g
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salt 2.03g
Ingredients
- 800g sweet potatoes , cut into 1cm-thick wedges
- 2 tsp garlic granules
- 2 tsp onion granules
- 2 tsp smoked paprika
- 1½ tbsp vegetable oil
- 4 sausages
- 200g cabbage & corn slaw (see recipe below)
- 75ml tahini dressing (see recipe below)
- 4 hot dog buns
- 50g harissa sticky onions (see recipe below)
- 4 tbsp seedy gremolata (see recipe below)
Method
Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Put the sweet potatoes in a pan, cover with cold water and sprinkle in a good amount of salt. Bring to the boil and cook for 2 mins. Drain and leave to steam-dry for a few minutes, then toss with the garlic and onion granules, the paprika and oil, and season well. Arrange on a baking tray or in the air fryer basket in an even layer and cook for 25 mins (or 20 mins in the air fryer) until golden and crispy.
Heat the grill to high or the air fryer to 180C. Arrange the sausages on a baking tray or in the air fryer basket and cook for 15-20 mins, turning several times (or shuffling the basket) until dark brown all over.
Toss the slaw with the dressing, then layer into the buns along with the sausages. Top with the sticky onions and serve alongside the sweet potato wedges sprinkled with the gremolata.
