Classic New York Style Loaded Sausages
with Caramelised Onions, Spiced Chips and Slaw
- Sulphites
- Mustard
- Egg
- Cereals containing gluten
- Soya
- Milk
- May contain traces of allergens
- Cereals containing gluten
These Classic New York Style Loaded Sausages are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
34 grams
Wholegrain Mustard
(Contains: Mustard)
120 grams
Sliced Carrot and Cabbage Mix
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Red Onion
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, May contain traces of allergens, Cereals containing gluten, Milk)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil and sprinkle over the Central American style spice mix (add less if you'd prefer things milder). 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips cook, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) with half the wholegrain mustard (add less if you don't love mustard). Mix until well combined.
Add the coleslaw to the dressing and toss to combine. Taste and season with salt and pepper if needed, then set aside.
Pop the sausages onto another baking tray and 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 sausages. They're cooked when no longer pink in the middle.
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 and season with salt, pepper and a pinch of sugar (if you have any). Fry, stirring occasionally, until golden, 8-10 mins.
A few mins before everything's cooked, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.
When everything's ready, transfer the warmed buns to your plates. Spread the remaining mustard inside each bun if you'd like to.
Add a sausage to each bun, then top with the caramelised onions. Drizzle over the ketchup (see pantry for amount).
Serve the spiced chips and slaw alongside.
Enjoy!
