Loaded Smoky Sausages, Bacon and Crispy Onions
with Cheesy Paprika Wedges, Salsa and Zesty Soured Cream
These Loaded Smoky Sausages, Bacon and Crispy Onions are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
1
Smoked Paprika
2
Hickory Smoked Sausages
(Contains Sulphites)
4
Streaky Bacon
1
Red Onion
125
Baby Plum Tomatoes
1
Avocado
½
Red Chilli
60
Mature Cheddar Cheese
(Contains Milk)
1
Lime
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
1
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, sprinkle over the paprika, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Place the sausages on an oiled baking tray. Roast on the middle shelf of your oven 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 they are no longer pink in the middle. Meanwhile, heat a frying pan over medium high heat (no oil). Once hot, add the bacon and cook until crispy, 2-3 mins each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Transfer to a plate and discard any excess fat. Set the pan aside.
Halve, peel and thinly slice the red onion. Quarter the tomatoes and pop into a bowl. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and chop into 1cm pieces. Add the avocado to the bowl with the tomatoes and set aside. Halve the chilli lengthways, deseed then finely chop. Grate the cheese. Zest and halve the lime.
Pour enough oil into the (now empty) frying pan to cover the bottom, then pop it on medium heat. Pop the flour (see ingredients for amount) into a small bowl and season with salt and pepper. Separate the onion slices, add them to the flour and toss to coat. When the oil is hot, add the onion and fry in batches until golden and crispy, 4-5 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.
5 minutes before the wedges are ready, sprinkle over the cheese and return to the oven until melted, 4-5 mins. Slice the brioche buns through the middle (but not all the way through) and pop them into the oven until warmed through, 2-3 mins. Add a squeeze of lime juice and a drizzle of olive oil to the bowl of avocado and tomato. Season with salt and pepper then stir together. Pop the creme fraiche into another bowl, add the lime zest, season, then stir together.
Divide the brioche buns between your plates. Pop a sausage into each, add 2 bacon rashers, then add a spoonful of the zesty creme fraiche. Top with the crispy onions and as much red chilli as you like. Serve the cheesy wedges and tomato and avocado salsa alongside with any remaining zesty creme fraiche for dipping. Enjoy!
