Healthier Hot Dogs with Rainbow Vegetables Recipe

Earlier this month I shared my simple maple mustard sausages recipe and today I’ve got another fun and easy sausage recipe to share, these yummy healthier hot dogs with rainbow vegetables. I created this recipe to celebrate Bonfire Night on the 5th November – bangers (sausages) are as essential to the celebrations as sparklers and fireworks in our family! Although I’m a bit late with this recipe as Bonfire Night has now been and gone for this year, you can still enjoy these healthier hot dogs all the year around – they’d be perfect for a summer barbecue too!

Hot dogs aren’t exactly the healthiest of foods, but it’s easy to make them a little healthier by substituting traditional hot dog sausages with good quality fresh ‘proper’ sausages and they taste better too. Look for sausages with a high meat content and lower saturated fat and salt, and try adding some extra veggies in with the onions as I have in this recipe, so at least you’re sneaking in one of your 5 a day!

I wasn’t sure whether the boys would go for the rainbow veg that I added to these hot dogs, but they were so happy to have hot dogs for dinner that they didn’t bat an eyelid and wolfed down the lot! In fact they were such a hit that I’ll be adding extra vegetables to all of our hot dogs from now on.

I cooked the rainbow vegetables slowly, first fried lightly in a little oil then with added water to keep them moist. Cooked in this way the vegetables are soft, sweet and with the extra flavours from the different vegetables, even more delicious than traditional hot dog onions.

Hot Dogs with Rainbow Vegetables

Ingredients (serves 6): 

For the rainbow vegetables:

• 1 red onion
• 1 leek
• 2 medium carrots
• 1 Tbs olive oil

To serve: 

• 6 good quality sausages
• 6 hot dog bread rolls
• mustard & ketchup (optional)

Method: 

Prepare the vegetables – peel and finely slice the onion, wash and finely slice the leek into rounds, peel the carrots then cut into ribbons with the vegetable peeler.

Cook the sausages according to the pack instructions.

Meanwhile, heat the oil in a frying pan. Fry the onions on a low heat for 2-3 minutes until starting to soften.

Add the leeks and fry for a further 2-3 minutes.

Add the carrot ribbons and fry for another 2-3 minutes.

Turn up the heat to medium then add 1/4 cup of cold water to the vegetables.

Stirring occasionally, cook for 10 minutes on a medium to low heat until all the water has been absorbed and the vegetables are soft.

Split the bread rolls down the middle with a sharp knife and fill each roll with the rainbow vegetables.

Top each roll with a cooked sausage, then serve with ketchup and mustard on the side.

Enjoy!

If you loved these hot dogs, you might also enjoy these fun hot-dog recipes from my blogging friends:

Monster Hot Dogs with Red Cabbage Slaw from My Fussy Eater
Veggie Dog Sailboats from Fork & Beans
Hot Dog Bread Bun from Bento Monsters

Or for something completely different, how about trying my fun Banana Hot Dogs dessert!

For more fun ideas for Bonfire Night, be sure to follow my Bonfire Night board over on Pinterest, or check out the recipes section here on the blog.

Grace

Print

Hot Dogs with Rainbow Vegetables

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Fun and easy healthier hot dogs with rainbow vegetables recipe - perfect for bonfire night, barbecues and party food all the year around!

Course: Main Course, Party Food

Cuisine: British

Servings: 6 hot dogs

Author: Grace Hall

Ingredients

For the rainbow vegetables:

• 1 red onion
• 1 leek
• 2 medium carrots
• 1 Tbs olive oil

To serve:

• 6 good quality sausages
• 6 hot dog bread rolls
• mustard & ketchup optional

Instructions

1. Prepare the vegetables - peel and finely slice the onion, wash and finely slice the leek into rounds, peel the carrots then cut into ribbons with the vegetable peeler.
2. Cook the sausages according to the pack instructions.
3. Meanwhile, heat the oil in a frying pan. Fry the onions on a low heat for 2-3 minutes until starting to soften.
4. Add the leeks and fry for a further 2-3 minutes.
5. Add the carrot ribbons and fry for another 2-3 minutes.
6. Turn up the heat to medium then add 1/4 cup of cold water to the vegetables.
7. Stirring occasionally, cook for 10 minutes on a medium to low heat until all the water has been absorbed and the vegetables are soft.
8. Split the bread rolls down the middle and fill with the rainbow vegetables.
9. Top each roll with a cooked sausage, then serve with ketchup and mustard on the side.

I hope you enjoyed this easy recipe, don’t forget to pin it if you did so that you can easily find it again!