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**; 2 British Hickory Smoked Sausages; 120 Coleslaw Mix; 32 Mayonnaise; 15 Cider Vinegar; 1 Onion; 30 Mature Cheddar Cheese; 2 Brioche Hot Dog Buns; 32 BBQ Sauce; 1 Plain Flour

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:

Sulphites

•Egg

•Mustard

•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**

British Hickory Smoked Sausages

(Contains: Sulphites)

120

Coleslaw Mix

Mayonnaise

(Contains: Egg, Mustard)

Cider Vinegar

(Contains: Sulphites)

Onion

Mature Cheddar Cheese

(Contains: Milk)

Brioche Hot Dog Buns

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

BBQ Sauce

Not included in your delivery

Plain Flour

Nutritional information

Energy (kcal)820 kcal

Energy (kJ)3431 kJ

Fat30.2 g

of which saturates13.1 g

Carbohydrate97.8 g

of which sugars17.5 g

Protein29.2 g

Salt2.6 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Grater

•Small Bowl

•Bowl

•Kitchen Shears

•Pan

Instructions

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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Put the sausages and garlic parcel on a baking tray. Bake on the middle shelf of your oven until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Halfway through, turn the sausages and remove the garlic parcel. Set aside to cool.

Meanwhile, in a small bowl, combine the coleslaw mix, mayonnaise and cider vinegar. Season with salt and pepper, stir well to combine, then set aside.

Halve, peel and chop the onion into small pieces. Grate the cheese.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to the bowl of slaw and mix well to combine.

In another bowl, toss the diced onion with the flour (see pantry for amount) and season with a pinch of salt and pepper.

Heat a drizzle of oil in a frying pan on high heat.

Once the oil is hot, fry the onion until golden and crispy, 4-6 mins. Stir occasionally to ensure they brown evenly, then transfer to some kitchen paper to absorb any excess oil.

Meanwhile, slice the brioche buns top down through the middle (but not all the way through) and pop them in the oven to warm through, 2-3 mins.