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Mexican Style Hot Sausage

with Charred Corn Salsa and Sweet Potato Fries
4.0(287)
Recipe Development Team
Recipe Development TeamUpdated on February 06, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
529 kcal
Protein
: 
18.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Milk
  • Soya
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Kamut (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Brioche Hot Dog Buns

(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten, Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten, May contain traces of allergens)

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

150 grams

Sweetcorn

1 unit(s)

Cosberg Lettuce

1 sachet(s)

Chipotle Ketchup

250 grams

Sweet Potato Fries

1 unit(s)

Lime

1 bunch(es)

Coriander

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat24.3 g
of which saturates10 g
Carbohydrate37.7 g
of which sugars4.8 g
Dietary Fibre3 g
Protein18.7 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200°C. 

Pop the sweet potato fries on a large baking tray leaving space at one end for your sausages.

Drizzle with oil, a pinch  of salt and pepper. Toss to coat.

Put the sausages onto the baking tray.

Cut open your brioche rolls by slicing three quarters of the way through the centre and set aside.

2

Roast on the top shelf until the sausages are cooked and the fries golden, 18-20 mins. Turn halfway through cooking.

IMPORTANT: The sausages are cooked when no longer pink in the middle.

3

Meanwhile, drain the sweetcorn in a sieve.

Roughly chop the coriander (stalks and all).

Trim the root from the cosberg lettuce then half lengthways. Slice widthways into 1cm chunks. 

Zest and halve the lime.

4

Meanwhile, 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!

5

Remove the sweetcorn to a large bowl.

Add the lime zest, squeeze in the lime juice, add the coriander, a pinch of salt and pepper.

Pour in the olive oil (see ingredient list for amount), stir together.

Pop the brioche buns on the middle self of the oven to warm through for the last 2-3 mins of the sausage cooking time. 

6

When everything is ready, divide the chipotle ketchup along the middle of each brioche bun.

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.

Serve the sausage buns with the salad and sweet potato fries alongside. 

Enjoy!

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