Get ready to indulge in a classic comfort food experience with this BBQ Glazed Hotdogs with Onion Crumb, Roasted Garlic Slaw and Wedges recipe. This dish is a celebration of hearty, homestyle flavours, promising a dining experience that is both satisfying and nostalgic.
The sausage is cooked to perfection, its robust flavour enhanced by the sweet and smoky BBQ glaze. Each bite is a burst of savoury delight, transporting you straight to a cozy family barbecue.
Adding a unique twist to the dish is the homemade onion crumb. The onions are fried to a perfect crisp, then crumbled over the sausage. They add a delightful crunch and a sweet, caramelised note that ties all the flavours together.
Accompanying the sausage buns is a bowl of roasted garlic slaw. The slaw is rich and hearty, its robust flavour complemented by the sweet, mellow roasted garlic. It’s a match made in culinary heaven.
The wedges are then oven-baked to a perfect crisp. They add a comforting note and a delightful crunch that rounds off the meal perfectly.
This BBQ Glazed Hotdogs with Onion Crumb, Roasted Garlic Slaw and Wedges recipe is a testament to the beauty of homestyle, comforting flavours. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a baking tray, a bowl, grater and a plate.
BBQ Glazed Hotdogs with Onion Crumb, Roasted Garlic Slaw and Wedges
- 450g Potatoes
- 2 Hickory Smoked Sausages
- 32g Mayonnaise
- 1 Onion
- 2 Brioche Hot Dog Bun
- 2 Garlic Cloves
- 120g Coleslaw Mix
- 15ml Cider Vinegar
- 30g Mature Cheddar Cheese
- 32g BBQ Sauce
- 1 tbsp Plain Flour
Step 1: Cook your Wedges
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Step 2: Roast the Garlic and Sausages
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Put the sausages and garlic parcel on a baking tray. Bake on the middle shelf of your oven until the sausages are golden brown and cooked through, 20-25 mins.
IMPORTANT: Wash your hands and equipment after handling raw sausages. They’re cooked when no longer pink in the middle.
Halfway through, turn the sausages and remove the garlic parcel. Set aside to cool.
Step 3: Prep Time
Meanwhile, in a small bowl, combine the coleslaw mix, mayonnaise and cider vinegar. Season with salt and pepper, stir well to combine, then set aside. Halve, peel and chop the onion into small pieces. Grate the cheese.
Step 4: Finish the Slaw
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the bowl of slaw and mix well to combine. In another bowl, toss the diced onion with the flour (see pantry for amount) and season with a pinch of salt and pepper.
Step 5: Fry the Onions
Heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, fry the onion until golden and crispy, 4-6 mins. Stir occasionally to ensure they brown evenly, then transfer to some kitchen paper to absorb any excess oil. Meanwhile, slice the brioche buns top down through the middle (but not all the way through) and pop them in the oven to warm through, 2-3 mins.
Step 6: Stack up and Serve
When ready, pop the buns onto your plates and spread half the BBQ sauce inside each, then fill with a sausage. Spoon over the remaining BBQ sauce, then top with the grated cheese and crispy onions. Serve the wedges and slaw alongside. Enjoy!