Classic New York Style Hot Dogs with Fried Onions, Spiced Chips and 'Slaw

Ingredients

• Potato

  raw, with skin

  450g

• Apple cider vinegar

  15g

• Yellow mustard

  25g

• Coleslaw

  home-prepared

  120g

• Smoked sausage

  smoked, beef, pork, chicken, skinless

  2 link or 168g

• Onion

  raw

  1 medium or 110g

• Brioche Bun

  Bob Evans Restaurants

  2 bun or 187g

• Granulated sugar

  white

  ½ tsp or 2g

• Olive oil

  1 tbsp or 14g

• Tomato Ketchup

  President's Choice

  2 tbsp or 30g

Directions

1. Preheat your oven to 220C/200C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil and sprinkle over the Central American style spice mix (add less if you'd prefer things milder). 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
2. While the chips cook, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and half the wholegrain mustard. Add the coleslaw to the dressing and toss to combine. Taste and season with salt and pepper if needed, then set aside.
3. Pop the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
4. Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt, pepper and a pinch of sugar. Fry, stirring occasionally, until golden, 8-10 mins.
5. A few mins before everything's cooked, slice the buns down through the middle (but not all the way through) and put them into the oven to warm, 2-3 mins. When everything's ready, transfer the warmed buns to your plates. Spread the remaining mustard inside each bun, for anyone who wants it.
6. Add a sausage to each brioche bun, then top with the fried onions. Drizzle over the ketchup (see pantry for amount). Serve the spiced chips and slaw alongside. Enjoy!