Extra Cheesy Loaded Sausages in Buns

Name: Extra Cheesy Loaded Sausages in Buns with Sticky Onions, Paprika Wedges and Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Smoked Paprika; 2 British Hickory Smoked Sausages; 1 Onion; 60 Mature Cheddar Cheese; 2 Brioche Hot Dog Buns; 15 Sriracha Sauce; 20 Wild Rocket; ½ Sugar; 2 Mayonnaise; 1 Olive Oil for the Dressing

with Sticky Onions, Paprika Wedges and Rocket Salad

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This Extra Cheesy Loaded Sausages in Buns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Sulphites

•Milk

•Egg

•Cereals containing gluten

•Soya

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.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Smoked Paprika

British Hickory Smoked Sausages

(Contains: Sulphites)

Onion

Mature Cheddar Cheese

(Contains: Milk)

Brioche Hot Dog Buns

(Contains: Milk, Egg, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)

Sriracha Sauce

Wild Rocket

Not included in your delivery

Sugar

Mayonnaise

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3845 kJ

Energy (kcal)919 kcal

Fat45 g

of which saturates17.3 g

Carbohydrate86.5 g

of which sugars14.3 g

Protein32.2 g

Salt2.7 g

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

Utensils

•Baking Tray

•Grater

•Pan

•Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper.

Toss to coat, then 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. Turn halfway through.

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. The sausages are 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.

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

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.

Once the onion is caramelised, divide the mayo (see pantry for amount) between the buns and spread it out evenly.

Add a sausage to each bun and top with your onions and a drizzle of sriracha.

Sprinkle over the grated cheese and transfer the loaded buns onto the baking tray used for the sausages.

Pop the baking tray into your oven until the cheese is melted and golden, 5 mins.

Meanwhile, add the olive oil for the dressing (see pantry for amount) into a small bowl. Season with salt, pepper and add a pinch of sugar. Mix together.

Add the rocket to the bowl and toss to coat.

Pop your loaded sausages on each plate. Serve with the wedges and the dressed salad on the side.

Enjoy!