Hot Cross Bun Inspired Sausage Sandwich
with Roasted Potatoes, Burst Tomato Butter Sauce and Baby Leaf Salad
Celebrate Easter with crowd-pleasing recipes inspired by feasting dishes from around the world. Inspired by two kinds of classic British comfort food, this dish marries sausage sandwiches with the appearance of a hot cross bun by piping the mayo over the top rather than spreading it inside.
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.
Ingredients
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
125 grams
Baby Plum Tomatoes
25 grams
Redcurrant Jelly
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Tomato Ketchup
10 grams
Butter
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks 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.
When the oven is hot, 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, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
Halve the ciabatta.
Cut half the baby plum tomatoes in half. Keep the remaining tomatoes whole.
When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the whole baby plum tomatoes tomatoes and cook until they have softened and lightly charred, 5-6 mins. Season with salt and pepper.
Meanwhile, toast the ciabatta halves in your toaster until golden.
Once charred, use the back of a spoon to carefully squish and burst the tomatoes.
Stir the redcurrant jelly, ketchup and butter (see pantry for both amounts) into the burst tomatoes until the butter has melted and the sauce has come together and thickened, 2-3 mins. Season with salt and pepper.
Toss the baby leaves and halved tomatoes through the salad dressing.
Share the ciabatta bases between your serving plates. Load on the sausages. Spoon on the burst tomato sauce and sandwich shut with the ciabatta top bun.
Use mayo (see pantry for amount) to draw crosses onto the top of the ciabatta buns to make your sandwiches into hot cross bun inspired sandwiches!
Serve the roasted potatoes and salad alongside.
Enjoy!
