HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoked Sausages In Brioche Buns
Smoked Sausages in Brioche Buns

Smoked Sausages in Brioche Buns

with BBQ Baked Beans & Cheesy Wedges

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These Smoked Sausages in Brioche Buns are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Family Friendly
Allergens:SulphitesMilkEggCereals containing glutenSoyaMustardCelery

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 Time35 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Hickory Smoked Sausage


1 pack(s)

Cannellini Beans

1 pack(s)

Tomato Passata

1 sachet

Central American Style Spice Mix

10 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese


2 unit(s)

Brioche Bun

(ContainsMilk, Egg, Cereals containing gluten, Soya)

2 sachet

BBQ Sauce

1 sachet


(ContainsEgg, Mustard)

1 sachet



Not included in your delivery

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4131 kJ
Energy (kcal)987 kcal
Fat39.0 g
of which saturates17.0 g
Carbohydrate120 g
of which sugars23.0 g
Protein36 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.


Pop the sausages onto a baking tray and 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 they are no longer pink in the middle.


Meanwhile, drain and rinse the cannellini beans in a sieve. Pop one third of the beans into a bowl and crush them with the back of a fork. Pop all the beans (whole and mashed) into a small saucepan. Stir through the tomato passata, central American style spice mix, sugar (see ingredients for amount) and chicken stock paste. Put onto medium-high heat and bring to a boil, then reduce the heat to a simmer. Cook until thickened, 8-10 mins. Add a splash of water if it becomes too dry.


Meanwhile, coarsely grate the cheese. Slice the brioche buns lengthways through the middle (but not all the way through).


When 5 mins of cooking time remain, sprinkle the cheese over the wedges and return to the oven to allow it to melt, 4-5 mins. Pop the buns onto the middle shelf to warm through, 2-3 mins. Reheat the beans if necessary and season to taste with salt and pepper. (If anyone doesn't want BBQ sauce, serve their beans before the next step).


Stir the BBQ sauce through the beans, then share between your plates. Pop the cheesy wedges alongside. Put a sausage in each bun and squeeze over the mayonnaise and ketchup. TIP: If you have any remaining ketchup or mayo, add it to the side for dipping. Enjoy!