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Cheesy BBQ THIS™ Isn't Pork Sausage Buns

Cheesy BBQ THIS™ Isn't Pork Sausage Buns

Cheesy BBQ THIS™ Isn't Pork Sausage Buns

with Wedges and Balsamic Salad

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In this vegetarian twist on the classic hot dog, we're using THIS™ Isn't Pork Sausages, which are made from pea proteins with a hyper-realistic texture that tastes just like the real thing.

Tags:

Veggie

•New

Allergens:

Milk

•Egg

•Cereals containing gluten

•Soya

•Sulphites

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 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

30 grams

Mature Cheddar Cheese

(Contains: Milk)

6 unit(s)

THIS™ Isn't Pork Sausages

(May contain traces of: Cereals containing gluten, Sulphites)

2 unit(s)

Brioche Hot Dog Buns

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

48 grams

BBQ Sauce

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3747 kJ

Energy (kcal)896 kcal

Fat39.3 g

of which saturates11.2 g

Carbohydrate100 g

of which sugars19.8 g

Dietary Fibre14.3 g

Protein34.2 g

Salt3 g

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

Utensils

•Baking Tray

•Large Frying Pan

•Box Grater

•Small Bowl

Instructions

Cook the Wedges

1

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

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.

Caramelise the Onion

2

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Cheese Please

3

In the meantime, grate the cheese.

Fry the Sausages

4

Once the onions have cooked, transfer them to a small bowl.

Warm the (now empty) frying pan on medium heat with an extra drizzle of oil if needed (no need to clean).

When hot, fry the THIS™ Isn't Pork Sausages, turning occasionally, until golden, 7-8 mins. IMPORTANT: Ensure they're piping hot throughout.

Assemble the Buns

5

Meanwhile, slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray.

Add the sausages to the buns (3 per bun). Spoon over the BBQ sauce and top with the caramelised onions and cheese.

Warm the filled buns on the middle shelf until the cheese has melted, 3-4 mins.

Serve Up

6

Share the sausage buns, wedges and baby leaves between your plates.

Drizzle the balsamic glaze over the salad.

Serve with mayonnaise (see pantry for amount) on the side for dipping.

Enjoy!

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