BBQ Glazed Sausages in Buns and Wedges

Name: BBQ Glazed Sausages in Buns and Wedges with Crispy Onions and Roasted Garlic Slaw
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 2 Garlic Clove**; 120 Coleslaw Mix; 32 Mayonnaise; 15 Cider Vinegar; 1 Red Onion; 60 Mature Cheddar Cheese; 2 British Hickory Smoked Sausages; 8 Plain Flour; 2 Brioche Hot Dog Buns; 32 BBQ Sauce

with Crispy Onions and Roasted Garlic Slaw

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

Allergens:

Egg

•Mustard

•Sulphites

•Milk

•Cereals containing gluten

•Soya

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

120

Coleslaw Mix

Mayonnaise

(Contains: Egg, Mustard)

Cider Vinegar

(Contains: Sulphites)

Red Onion

Mature Cheddar Cheese

(Contains: Milk)

British Hickory Smoked Sausages

(Contains: Sulphites)

Plain Flour

Brioche Hot Dog Buns

(Contains: Egg, Milk, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)

BBQ Sauce

Nutritional information

Energy (kcal)880 kcal

Energy (kJ)3682 kJ

Fat36.2 g

of which saturates16.5 g

Carbohydrate96.3 g

of which sugars21.1 g

Protein32.9 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Small Bowl

•Grater

•Bowl

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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.

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, cider vinegar and mayonnaise. Season with salt and pepper. Stir well to combine and set aside.

Halve, peel and chop the red 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 20-25 mins. Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, once the roasted garlic has cooled, remove from the foil and mash with a fork. Pop into a bowl with the coleslaw mix and mix well to combine.

Toss the diced onion with the flour 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.

Slice the brioche buns through the middle (but not all the way through) and pop them in the oven for 2 mins. When warmed, 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!