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Recipe

Sizzle hotdogs and slater spuds

You can't go wrong with these sophisticated hot dogs and spuds. Fancy enough for adults, accessible enough for kids, this recipe gets our thumbs up. Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 45 mins cooking
  • Serves 6
  • Print
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This recipe was first published in Taste magazine.
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Ingredients

Slater spuds
  • 20 small gourmet potatoes of similar size
  • 1/3 cup olive oil
Hotdogs
  • 1 egg, whisked briefly
  • 6 small par-baked dinner rolls
  • poppy seeds
  • 6 pork breakfast sausages
  • tomato relish
  • American mustard
  • 3 cherry tomatoes, halved
  • 12 gherkins

Method

  • 1
    Preheat oven to 190°C. Make slices at 2mm intervals in potatoes, stopping just before you cut right through. Lay potatoes on a lined baking tray and drizzle each one with olive oil. Sprinkle with salt and bake for around 30 minutes until crisp, golden and cooked through.
  • 2
    Sprinkle with a little more salt and a grind of pepper and serve warm.
  • 3
    Brush egg wash onto bread rolls, sprinkle with poppy seeds and finish baking as per packet instructions.
  • 4
    Cook the sausages over medium heat in a frying pan or on the barbecue until golden and cooked through.
  • 5
    Split a bread roll down the centre and spread generously with tomato relish. Insert a sausage and top with a squirt of mustard.
  • 6
    Fix a halved cherry tomato and two gherkins to hotdog with a bamboo skewer.

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