Sausage Hot Dogs with Harissa Onions, Slaw and Sweet Potato Wedges

Name: Sausage Hot Dogs with Harissa Onions, Slaw and Sweet Potato Wedges
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 3/4 lb (800 g) sweet potatoes, cut into 1/2-inch (1 cm) thick wedges; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 1 1/2 tablespoons vegetable oil; Salt and black pepper; 1 tablespoon vegetable oil; 2 onions, thinly sliced; 1 tablespoon harissa paste; 1 tablespoon honey or brown sugar; 1 tablespoon red wine vinegar; 2 tablespoons tahini; 2 tablespoons plain yogurt; 1 tablespoon lemon juice; 1 to 2 tablespoons water; 7 oz (200 g) finely shredded white or red cabbage; 1/3 cup (50 g) canned or cooked corn kernels, drained; Small handful of parsley, finely chopped; 1 garlic clove, finely grated; Finely grated zest of 1 lemon; 1 tablespoon mixed seeds (sunflower, pumpkin), toasted; 4 pork or beef sausages; 4 hot dog buns

Wassafatouma

Recipe Contributor

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40 mins

4 Servings

These loaded hot dogs pair juicy sausages with sweet-spicy harissa onions, a creamy tahini slaw and a fresh herb gremolata. Spiced sweet potato wedges on the side make it a complete casual dinner, and everything can be cooked in the oven or an air fryer.

Sausage Hot Dogs with Harissa Onions, Slaw and Sweet Potato Wedges

Ingredients

23 Items

For the sweet potato wedges
1 3/4 lb (800 g) sweet potatoes, cut into 1/2-inch (1 cm) thick wedges
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 1/2 tablespoons vegetable oil
Salt and black pepper
For the harissa onions
1 tablespoon vegetable oil
2 onions, thinly sliced
1 tablespoon harissa paste
1 tablespoon honey or brown sugar
1 tablespoon red wine vinegar
For the tahini dressing
2 tablespoons tahini
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 to 2 tablespoons water
For the slaw
7 oz (200 g) finely shredded white or red cabbage
1/3 cup (50 g) canned or cooked corn kernels, drained
For the gremolata
Small handful of parsley, finely chopped
1 garlic clove, finely grated
Finely grated zest of 1 lemon
1 tablespoon mixed seeds (sunflower, pumpkin), toasted
To assemble
4 pork or beef sausages
4 hot dog buns

Preparation Steps

1Step 1

Heat the oven to 425°F (220°C), or an air fryer to 400°F (200°C). Put the sweet potato wedges in a pan of cold salted water, bring to a boil and cook for 2 minutes. Drain and let them steam-dry for a few minutes.

2Step 2

Toss the wedges with the garlic powder, onion powder, smoked paprika, oil, salt and pepper. Spread them out in a single layer and roast for about 25 minutes (20 minutes in the air fryer), turning once, until golden and crisp at the edges.

3Step 3

While the wedges cook, make the harissa onions. Cook the sliced onions in the oil over medium-low heat for 15 to 20 minutes, stirring often, until soft and golden. Stir in the harissa, honey and vinegar and cook for 2 minutes more until sticky.

4Step 4

Whisk the tahini, yogurt and lemon juice with enough water to make a pourable dressing, and season with salt. In a separate bowl, mix the gremolata ingredients.

5Step 5

Cook the sausages under a hot broiler or in an air fryer at 350°F (180°C) for 15 to 20 minutes, turning several times, until browned all over and cooked through to 160°F (71°C) in the center.

6Step 6

Toss the cabbage and corn with the tahini dressing. Split the buns, fill them with slaw and a sausage, and top with the harissa onions.

7Step 7

Serve the hot dogs with the sweet potato wedges, scattered with the gremolata.

Tips & Variations

The quick boil before roasting helps the sweet potato wedges turn crisp outside and fluffy inside, so do not skip it.
Use chicken or plant-based sausages if you prefer; cook chicken sausages to 165°F (74°C).
Store leftover sausages, onions and wedges separately in the fridge for up to 3 days and reheat until steaming hot; the dressed slaw is best eaten the same day.

Sausage Hot Dogs with Harissa Onions, Slaw and Sweet Potato Wedges

Preparation Steps

Tips & Variations

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