Red Pepper Chilli Jelly Glazed Double Sausage Bake
with Sweet Potato Wedges, Zingy Baby Gem and Peanut Salad
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!
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the lime into wedges.
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.
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.
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!
