Mississippi Style BBQ Chicken and Smoky Sausages in Buns
with Mini Jacket Potatoes, Ranch Inspired Sauce and Slaw
These Mississippi Style BBQ Chicken and Smoky Sausages in Buns 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
2
Chicken Thighs
1
Mississippi Style Spice Mix
350
Salad Potatoes
1
Garlic Clove
2
Hickory Smoked Sausages
(Contains Sulphites)
½
Chives
150
Soured Cream
(Contains Milk)
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
120
Coleslaw Mix
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
32
BBQ Sauce
Not included in your delivery
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 (or heat up your BBQ).
Pop the chicken thighs into a bowl with the Mississippi style spice mix and a drizzle of oil.
Season with salt and pepper, then turn to coat the chicken in the spice. Cover with cling film and set aside in the fridge until you're ready to cook.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Halve the potatoes, then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the potato tray and roast until soft, 10-12 mins, then remove and set aside to cool.
Pop the sausages onto a 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 no longer pink in the middle.
Meanwhile, heat a large frying pan on mediumhigh heat (no oil). Once hot, lay the spiced chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Alternatively, cook both on the BBQ if you'd prefer.
While everything cooks, finely chop the chives (use scissors if easier).
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, mix the garlic with half the soured cream and half the chives. Season your garlic dressing with salt and pepper, then set aside.
Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways.
In a large bowl, combine the coleslaw mix, baby gem and tomatoes with the remaining soured cream. Season with salt and pepper. Mix well, then pop into the fridge until ready to eat.
Just before everything is ready, slice the buns through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
When everything is cooked, lay the spiced chicken on a serving plate. Pop the sausages into the buns and drizzle over the BBQ sauce and mayonnaise (see ingredients for amount).
Transfer your mini jacket potatoes to a serving dish and spoon over the garlic dressing and sprinkle with the remaining chives. Serve up your BBQ feast with the slaw alongside. Enjoy!
