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Toffee apple banger hot dogs recipe

Toffee apple banger hot dogs recipe

4 ratings

All the flavours of autumn packed into a hot dog bun. Sticky honey-glazed sausages are packed into brioche rolls, then topped with an apple and red cabbage slaw - the perfect banger for Bonfire Night! See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 501 calories / serving


  • 8 sausages
  • ½ red onion, finely sliced
  • ¼ small red cabbage, finely sliced
  • 1 Gala apple, or similar red-skinned apple, finely sliced
  • 1 red chilli, finely chopped (optional)
  • 2 tbsp natural or Greek-style yogurt
  • 1 tbsp mayonnaise​
  • 5 tsp honey
  • 1 tsp sriracha sauce, plus extra to serve (optional)
  • 4 Tesco Finest brioche hot dog rolls
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    7g 33%
  • Sugars

    20g 22%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 58.8g Protein 20.3g Fibre 4.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray or roasting tin with greaseproof paper and lay out the sausages. Roast for 30 mins, turning the sausages halfway, until cooked through.
  2. Put the red onion, cabbage, apple and half the chilli (if using) in a bowl, then mix in the yogurt and mayonnaise. Season to taste and set aside.
  3. In a small bowl mix together the honey, sriracha sauce and the other half of fresh chilli. When the sausages have roasted for 20 mins, use a pastry brush or spoon to liberally glaze the sausages with the honey mix. Return to the oven for 5-10 mins until they’re nice and sticky.
  4. To serve, slice into each hot dog roll and stuff with some coleslaw, then top with a sticky sausage and brush with any remaining honey. Drizzle with sriracha if you like an extra kick!

See more Bonfire Night recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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