Classic New York Style Loaded Sausages

Name: Classic New York Style Loaded Sausages with Caramelised Onions, Spiced Chips and Slaw
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 1 sachet(s) Central American Style Spice Mix; 15 milliliter(s) Cider Vinegar; 34 grams Wholegrain Mustard; 120 grams Coleslaw Mix; 2 unit(s) British Hickory Smoked Sausages; 1 unit(s) Red Onion; 2 unit(s) Brioche Hot Dog Buns; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing; 2 tbsp Tomato Ketchup

with Caramelised Onions, Spiced Chips and Slaw

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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!

Allergens:

Sulphites

•Mustard

•Egg

•Cereals containing gluten

•Soya

•Milk

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

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

Coleslaw 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, Milk May contain traces of: Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kcal)779 kcal

Energy (kJ)3258 kJ

Fat27.4 g

of which saturates10.3 g

Carbohydrate94.6 g

of which sugars20.4 g

Dietary Fiber11.9 g

Protein27.1 g

Salt3.21 g

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

Utensils

•Baking Tray

•Bowl

•Pan

Instructions

PDF

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.