Chilli Cheese Smoky Sausages on Brioche Buns
with Bacon Jam, Wedges and Slaw
This Chilli Cheese Smoky Sausage is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potato
2
British Hickory Smoked Sausages
(Contains Sulphites)
60
British Smoked Bacon Lardons
40
Onion Marmalade
120
British Beef Mince
1
Green Chilli
½
Worcester Sauce
(Contains Cereals containing gluten)
½
Tomato Passata
1
Mayonnaise
(Contains Egg, Mustard)
1
Red Wine Vinegar
(Contains Sulphites)
120
Coleslaw Mix
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
1
Water for the Jam
50
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out and roast on the top shelf until golden, 25-35 mins. Put the hickory smoked sausages on another tray on the middle shelf and roast until golden brown, 20-25 mins. Turn both halfway.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly. Add the onion marmalade and water for the jam (see ingredients for amount) into the pan, bubble for 30 secs, then transfer to a bowl. Set aside.
Return the saucepan to high heat with a drizzle of oil. When hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Break it up as it cooks. Discard any excess fat, then season. Meanwhile, thinly slice the chilli, then add half to the browned mince with the Worcester sauce. Evaporate the sauce, then stir in the passata, water for the beef (see ingredients for amount) and a pinch of sugar. Bring to the boil then reduce the heat and simmer until thickened, 8-10 mins.
Meanwhile, combine the mayonnaise and red wine vinegar in a bowl along with a pinch of salt and pepper. Add the coleslaw mix and toss to coat. Split open the brioche buns and grate the cheese.
When the sausages and beef chilli are ready, remove the tray with the sausages from the oven and preheat the grill to high (move the potatoes down to the bottom shelf). IMPORTANT: The sausages and mince are cooked when no longer pink in the middle. Put the buns on the baking tray and pop a sausage in each. Carefully spoon the chilli inside the bun, then sprinkle over the cheese. Grill until golden and bubbly, 3-4 mins.
Finish the filled brioche buns with a spoonful of bacon jam and a few slices of the remaining chilli. Serve with the fries and slaw divided between your plates. Don't be afraid to get messy!
