Bacon Wrapped Sausage in a Brioche Bun
with BBQ Sauce and Chilli Beef Loaded Wedges
This Bacon Wrapped Sausage in a Brioche Bun is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Red Kidney Beans
Hickory Smoked Sausages
Mature Cheddar Cheese
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Wrap 2 rashers of bacon around each sausage - starting at the top, spiral one rasher down half the sausage, then cover the rest using the other rasher.
Pop the sausages onto another baking tray and cook on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when longer pink in the middle. Cook bacon thoroughly.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Heat a medium saucepan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle.
Once the mince is browned, add the garlic and chipotle paste (add less if you'd prefer things milder).
Stir-fry for 1 min. Stir in the passata and kidney beans, then lower the heat and simmer until slightly thickened, 4-5 mins.
Meanwhile, grate the Cheddar cheese. Trim and thinly slice the spring onion.
Once the chilli has thickened, stir through half the BBQ sauce and season to taste with salt and pepper.
Once the wedges are cooked, top them with the chilli and grated cheese.
Pop your loaded wedges back into the oven to bake until the cheese has melted, 3-4 mins.
Meanwhile, slice the buns through the middle (but not all the way through). Add them to the sausage tray in the oven to warm through, 2-3 mins.
When everything is ready, load each bun with a bacon wrapped sausage and spoon over the remaining BBQ sauce.
Serve your loaded wedges on the side sprinkled with the spring onion. Enjoy!