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Sausage, Plum & Red Onion Ciabatta

Sausage, Plum & Red Onion Ciabatta

with Roasted Garlic Mayo and Rocket

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This Sausage Tray Bake with Ciabatta & Mayo is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:SulphitesCereals containing glutenEggMustard

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Pork and Oregano Sausage


2 unit(s)

Red Onion

2 unit(s)


½ bunch(es)


2 unit(s)


(ContainsCereals containing gluten)

1 bag(s)


½ unit(s)


2 unit(s)

Garlic Clove

1 sachet


(ContainsEgg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Energy (kcal)840 kcal
Fat48.0 g
of which saturates13.0 g
Carbohydrate74 g
of which sugars19.0 g
Protein31 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve and peel the onion. Chop each half into three wedges. Pick the thyme leaves from their stalks (discard the stalks). Halve the plums, remove the stone and slice the flesh into 2cm wide wedges. Zest the lemon then chop in half.


Pop the onion and whole garlic clove (peel on!) onto a large, foil-lined, baking tray. Nestle the sausages in the middle of the tray. Sprinkle over the thyme leaves, lemon zest, a pinch of sugar (if you have any) and a good pinch of salt and pepper. Drizzle over a little oil and toss to coat everything evenly. IMPORTANT: Remember to your hands and equipment after handling raw meat!


Place the tray onto the top shelf of the oven to roast until the sausages are cooked through and the onions are golden and charred, 25-30 mins. IMPORTANT: The sausages are cooked when they are no longer pink in the middle! Halfway through cooking, add the plums to the tray and give everything a good toss before returning to the oven for the remaining 12-15 mins.


In the meantime, pop the olive oil (see ingredients for amount) into a large bowl. Add the juice from half the lemon, a pinch of sugar (if you have some) and season with a pinch of salt and pepper. This is the dressing. Set to one side. Five mins before the sausages have finished cooking, slice the ciabatta in half widthways and pop onto another baking tray (cut-side up!). Toast on the middle shelf of the oven until warm and slightly crisped, 3-4 mins.


When both trays are out of the oven, and the garlic is cool enough to handle, carefully squeeze the garlic clove(s) out of their peel into a small bowl. Mash the clove with the back of a spoon, then add in the mayonnaise. Mix well to combine and season to taste with a pinch of salt and pepper. Spread the garlic mayo on the cut side of each ciabatta half and get ready to serve.


Build your sandwich by halving each sausage lengthways and arranging two sausages and some caramelised onion and plum mixture on top each ciabatta base. Pop the lids on top. Add the rocket to the bowl with the lemon dressing and toss to lightly coat the leaves. Serve it on the side. Enjoy!