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Oktoberfest Bacon Wrapped Currywurst
Oktoberfest Bacon Wrapped Currywurst

Oktoberfest Bacon Wrapped Currywurst

with Caramelised Onion, Chips and Mustard Dressed Slaw

These Bacon Wrapped Currywurst Sausages in Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Schwefeldioxide und Sulfite
Senf
Egg
Gluten
Soja
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Onion

4

British Streaky Bacon

2

British Hickory Smoked Sausages

(Contains: Schwefeldioxide und Sulfite)

30

Tomato Puree

1

Curry Powder Mix

40

Mango Chutney

15

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

17

Wholegrain Mustard

(Contains: Senf)

120

Coleslaw Mix

2

Brioche Hot Dog Buns

(Contains: Egg, Gluten, Soja, Milk May contain traces of: Glutenhaltiges Getreide)

Not included in your delivery

50

Water for the Sauce

1

Sugar for the Dressing

1

Olive Oil for the Dressing

2

Tomato Ketchup

Nutritional information

Energy (kcal)910 kcal
Energy (kJ)3806 kJ
Fat32.9 g
of which saturates13.1 g
Carbohydrate108.8 g
of which sugars34 g
Protein32.1 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Baking Tray
Bowl
Lid
Medium Pan
Medium Bowl

Instructions

Give it a Fry
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and season with salt, pepper and a pinch of sugar. Fry, stirring occasionally, until soft and sweet, 8-10 mins.

Chip, Chip, Hooray
2

While the onion cooks, pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Time to Bake
3

Meanwhile, wrap two rashers of bacon around each sausage - starting at the top, spiral the bacon down the sausage so that it covers the whole thing.

Pop the sausages onto another baking tray. Bake on the middle shelf of your oven until golden and cooked through, 20-25 mins.

Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Make the Currywurst Sauce
4

Once the onion is soft and sweet, transfer to a bowl and set aside. Cover with a lid or foil to keep warm.

Pop the pan back on medium heat with a drizzle of oil if needed (no need to wash - there's a lot of flavour left in it from the onion).

Once hot, add the tomato puree and curry powder and cook, stirring, for 1 min.

Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.

Bring on the Slaw
5

Meanwhile, in a medium bowl, combine the cider vinegar, wholegrain mustard, sugar and olive oil for the dressing (see pantry for both amounts).

Add the coleslaw and mix together. Taste and season with salt and pepper if needed.

A few mins before everything's cooked, slice the buns down through the middle (but not all the way through) and put them into the oven to warm, 2-3 mins.

Stack up and Serve
6

When everything's ready, transfer the buns to your serving plates and lay a sausage into each.

Reheat the currywurst sauce if needed, adding a splash of water if it's a little too thick. Spoon over the sausages and finish with the caramelised onions.

Serve the slaw and chips alongside with a dollop of ketchup for dipping (see pantry for amount).

Enjoy!

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