HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChilli Cheese Smoky Sausages On Brioche Buns
Chilli Cheese Smoky Sausages on Brioche Buns

Chilli Cheese Smoky Sausages on Brioche Buns

with Bacon Jam, Wedges and Coleslaw

Street Food
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These Chilli Cheese Smoky Sausages on Brioche Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:SulphitesCereals containing glutenEggMustardMilkSoya

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 conflict 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.

Preparation Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Hickory Smoked Sausage


60 grams

Bacon Lardons

40 grams

Onion Marmalade

120 grams

Beef Mince

1 unit(s)

Red Chilli

½ sachet

Worcester Sauce

(ContainsCereals containing gluten)

½ pack(s)

Tomato Passata

1 sachet


(ContainsEgg, Mustard)

1 sachet

Red Wine Vinegar


120 grams

Coleslaw Mix

2 unit(s)

Brioche Hot Dog Bun

(ContainsCereals containing gluten, Egg, Milk, Soya)

60 grams

Mature Cheddar Cheese


Not included in your delivery

1 tbsp

Water for the Jam

50 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4548 kJ
Energy (kcal)1087 kcal
Fat51.6 g
of which saturates22.4 g
Carbohydrate94.4 g
of which sugars21.2 g
Protein48.5 g
Salt3.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a 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.
Put the sausages on another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn both halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat.


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 and equipment after handling raw meat. Cook lardons thoroughly.
Add the onion marmalade and water for the jam (see ingredients for amount) to the pan. Bubble for 30 secs, then transfer to a bowl. Set the bacon jam aside.


Return the (now empty) saucepan to high heat with a drizzle of oil. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, thinly slice the chilli.
Stir in the Worcester sauce and half the chilli into the beef (add less if you don't like heat). Allow the Worcester sauce to evaporate, then pour in the passata, water for the beef (see ingredients for amount) and a pinch of sugar (if you have any). Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.


While the chilli simmers, combine the mayonnaise and red wine vinegar in a bowl with a pinch of salt and pepper. Add the coleslaw mix and toss to coat.
Slice the buns through the middle (but not all the way through). Grate the cheese.


When the sausages and chilli are ready, remove the sausages from the oven and preheat your 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 sausages into the buns and place back on the baking tray. Carefully spoon the chilli into each bun, then sprinkle over the cheese.
Grill until golden and bubbling, 3-4 mins.


When everything is ready, divide the wedges and coleslaw between your plates.
Top each loaded bun with a spoonful of bacon jam and a few slices of the remaining chilli if you'd like more heat - get stuck in! Enjoy!