Mexican Style Hot Sausage
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Mexican Style Hot Sausage

Mexican Style Hot Sausage

with Charred Corn Salsa and Sweet Potato Fries

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.

:
Spicy
:
Egg
•Cereals containing gluten
•Soya
•Milk
•Sulphites

20 minutes
20 minutes

2

Brioche Hot Dog Buns

( )

2

British Hickory Smoked Sausages

()

150

Sweetcorn

1

Cosberg Lettuce

1

Chipotle Ketchup

250

Sweet Potato Fries

1

Lime

1

Coriander

1

Olive Oil for the Dressing

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Energy (kcal)735 kcal
Energy (kJ)3075 kJ
Fat32 g
of which saturates13 g
Carbohydrate87 g
of which sugars15 g
Protein25 g
Salt2 g

Get Started
1

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.

2

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.

Prep the Veggies
3

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.

Char the corn
4

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!

Make the Salsa
5

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.

Serve
6

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!