Hoisin Glazed Cumberland Sausages
with Wedges and Sambal, Pear & Coriander Slaw
- Sulphites
- Egg
- Mustard
- Soya
It only takes 10 minutes to prep these Hoisin Glazed Cumberland Sausages, then everything goes straight into the oven while you make the slaw for an easy dinner that gives you time back!
Ingredients
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 unit(s)
Pear
1 bunch(es)
Coriander
15 grams
Sambal Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
60 grams
Hoisin Sauce
(Contains: Soya)
Nutritional information
Utensils
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, 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. Turn halfway through.
Meanwhile, pop the sausages onto a 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.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Roughly chop the coriander (stalks and all).
In a medium bowl, combine the sambal, mayo and rice vinegar.
Add in the coleslaw mix, pear and half the coriander. Toss to coat and season with salt and pepper. Set aside for later.
When the sausages have finished baking, drizzle over the hoisin and turn to glaze.
When everything's ready, share the sausages, wedges and slaw between serving plates.
Spoon over any remaining hoisin from the baking tray.
Sprinkle the remaining coriander all over to finish.
Enjoy!
