Cheesy Loaded Sausages and Bacon in Buns

Meanwhile, pop the sausages on another baking tray.

Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

While the wedges and sausages cook, halve, peel and thinly slice the onion.

Grate the Cheddar cheese.

When the wedges have 10 mins remaining, add the bacon lardons to the baking tray and roast until golden, 8-10 mins. Add the lardons to a baking tray. Pop into the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook it thoroughly.

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, 8-10 mins.

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

Slice the buns down through the middle (but not all the way through).

Once cooked, remove the sausages from the baking tray and wipe the tray clean. Add the buns to the tray and evenly spread with the mayo (see pantry for amount). 

Add a sausage to each bun and top with the onion and a drizzle of sriracha. 

Sprinkle over the grated cheese and return the loaded buns back onto the middle shelf of your oven until the cheese is melted and golden, 5 mins.