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Mexican Style Hot Sausage

Mexican Style Hot Sausage

with Charred Corn Salsa and Sweet Potato Fries

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Looking for a tasty midweek dinner option? Try cooking up our Sausage with Salsa & Sweet Potato Fries in just 20 minutes for a balanced and tasty dinnertime.

Allergens:SulphitesEggCereals containing glutenMilkSoyaCelery

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Sweet Potato Fries

2 unit(s)

Hickory Smoked Sausage


2 unit(s)

Brioche Hot Dog Bun

(ContainsEgg, Cereals containing gluten, Milk, Soya)

1 pack(s)


1 bunch(es)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


1 sachet

Chipotle Ketchup


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3075 kJ
Energy (kcal)735 kcal
Fat32.0 g
of which saturates13.0 g
Carbohydrate87 g
of which sugars15.0 g
Protein25 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Pop the sweet potato fries on a large baking tray leaving space at one end for your sausages. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat. Put the sausages on the other end of the tray. b) Cut open your brioche rolls by slicing three-quarters of the way through the centre and set aside.


a) Roast on the top shelf until the sausages are cooked through and the fries golden, 18-20 mins. Turn halfway through cooking. iIMPORTANT: The sausages are cooked when no longer pink in the middle.


a) Meanwhile, drain the sweetcorn in a sieve. b) Roughly chop the coriander (stalks and all). c) Trim the root from the cosberg lettuce then half lengthways. Slice widthways into 1cm chunks. d) Zest and halve the lime.


a) Heat a large frying pan on high heat (no oil). Once hot, add the corn to the pan and fry until charred, 4-5 mins. Stir only once or twice in this time, you want the corn to go nice and brown. TIP: Charring the corn brings out its flavour!


a) Remove the sweetcorn to a large bowl. b) Add the lime zest, coriander, a pinch of salt and pepper and squeeze in the lime juice. Pour in the olive oil (see ingredients for amount), stir together. c) Pop the brioche buns on another baking tray on the middle shelf of the oven to warm through for the last 2-3 mins of the sausage cooking time.


a) When everything is ready, divide the chipotle ketchup along the middle of each brioche bun. b) Top with a sausage and a couple of spoonfuls of sweetcorn salsa. Add the cosberg lettuce to the rest of the salsa and mix together. c) Serve the sausage buns with the remaining salsa and the sweet potato fries alongside. Enjoy!