An American classic with a honey-mustard twist - these tasty hot dogs are paired with paprika-spiced wedges that are fluffy on the inside and crunchy on the outside and a crisp, creamy apple slaw. The ideal midweek meal for one or two.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes, half the oil, the paprika and sesame seeds into a roasting tin; season and toss. Roast for 35-40 minutes, until crisp.
In a baking dish, mix the onion with the honey, remaining oil and mustard; season well. When the wedges have 20 minutes left to cook, transfer the dish to the oven, until the onions are softened and golden.
Meanwhile, mix together all the ingredients for the apple slaw in a large bowl. Set aside.
When the potatoes and onions are nearly done, cook the sausages following packet instructions.
Put a sausage and some onions into each bun, with barbecue sauce, if using. Serve with the wedges and apple slaw.
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