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Red Pepper Chilli Jelly Glazed Double Sausage Bake
Red Pepper Chilli Jelly Glazed Double Sausage Bake

Red Pepper Chilli Jelly Glazed Double Sausage Bake

with Sweet Potato Wedges, Zingy Baby Gem and Peanut Salad

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It only takes 10 minutes to prep this Red Pepper Chilli Jelly Glazed Double Sausage Bake. Everything goes straight into the oven whilst you make the salad for an easy dinner that gives you time back!

Allergens:
Sulphites
•Peanut
•Egg
•Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

8 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lime

25 grams

Red Pepper Chilli Jelly

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4907 kJ
Energy (kcal)1173 kcal
Fat73.2 g
of which saturates21.7 g
Carbohydrate87.7 g
of which sugars33.1 g
Dietary Fibre12.4 g
Protein41.1 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Bowl

Cooking Instructions and Tips

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Add the Sausages
2

When the wedges have roasted for 5 mins, pop the sausages on the tray alongside.

Return to the oven and bake for the remaining time, until golden brown and cooked through. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Do the Prep
3

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the lime into wedges.

Make the Dressing
4

In a medium bowl, combine a good squeeze of lime juice from a lime wedge, honey and olive oil for the dressing (see pantry for both). Season with salt and pepper.

Set your dressing aside.

Toss the Salad
5

When everything's cooked, add the baby gem to the dressing. Toss to coat.

Remove the sausage tray from the oven. Drizzle the red pepper chilli jelly over the sausages and turn to evenly glaze.

Serve Up
6

Share the sausages between your plates. Spoon over any remaining glaze from the tray.

Serve the sweet potato wedges, salad and remaining lime wedges alongside.

Sprinkle the peanuts over the salad. Finish with a dollop of mayo for dipping.

Enjoy!

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