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BBQ Glazed Sausages in Buns

BBQ Glazed Sausages in Buns

with Crispy Onions, Roasted Garlic Slaw and Wedges

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These BBQ Glazed Sausages in Buns are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:EggMustardMilkSulphitesCereals containing glutenSoya

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Garlic Clove

120 grams

Coleslaw Mix

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 unit(s)

Onion

60 grams

Mature Cheddar Cheese

(ContainsMilk)

2 unit(s)

Hickory Smoked Sausage

(ContainsSulphites)

2 unit(s)

Brioche Hot Dog Bun

(ContainsEgg, Milk, Cereals containing gluten, Soya)

32 grams

BBQ Sauce

Not included in your delivery

1 grams

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3859 kJ
Energy (kcal)922 kcal
Fat43.0 g
of which saturates20.0 g
Carbohydrate103 g
of which sugars17.0 g
Protein33 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Small Bowl
Spoon
Grater
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on 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. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

Peel the garlic cloves, pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the wedges until soft, 10-12 mins. In a small bowl, combine the coleslaw mix and mayonnaise. Season with salt and pepper. Stir well to combine and set aside.

3

Halve, peel and chop the onion into small pieces. Grate the cheese. Put the sausages on a lightly oiled baking tray. Roast on the middle shelf of your oven for 18-20 mins. Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. The sausages are cooked when no longer pink in the middle.

4

Meanwhile, once the roasted garlic has cooled, crush it with the back of a fork until you have a smooth paste and pop into a bowl with the coleslaw mix and mayonnaise. Season with salt and pepper and mix well to combine.

5

Toss the diced onion with the flour (see ingredients for amount) in a bowl and season with a pinch of salt and pepper. Heat a splash of oil in a frying pan on high heat. When hot, fry the onion until coloured and crispy, 4-6 mins. Stir occasionally to ensure they brown evenly. Transfer to some kitchen paper to absorb any excess oil.

6

Slice the brioche buns through the middle (but not all the way through) and pop them in the oven for 2 mins. When hot, place the buns on your plates and spread half the BBQ sauce inside each, then fill with a sausage. Spoon over the remaining BBQ sauce and top with the grated cheese. Sprinkle over the crispy onions. Serve the wedges on the side along with the slaw. Enjoy!