Smoked Sausages in Brioche Buns
with BBQ Baked Beans & Cheesy Wedges
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Cereals containing gluten
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!
Ingredients
450
Potatoes
2
British Hickory Smoked Sausages
(Contains: Sulphites)
1
Cannellini Beans
1
Tomato Passata
1
Central American Style Spice Mix
10
Chicken Stock Paste
30
Mature Cheddar Cheese
(Contains: Milk)
2
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, Milk May be present: Cereals containing gluten)
64
BBQ Sauce
1
Mayonnaise
1
Tomato Ketchup
Not included in your delivery
½
Sugar
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoked sausages are a real highlight, and the homemade BBQ baked beans win plenty of fans for being far tastier than tinned. Opinion on the beans is mixed though, with some finding the BBQ sauce too strong or the overall flavour too sweet and heavy.
- Ease of prep: This is a straightforward, family-friendly cook that most find quick and easy to pull together on a weeknight.
- Suggestions: Consider reducing the BBQ sauce in the beans if you prefer a milder flavour, and add a little extra sugar if the sauce tastes too sharp or acidic. Fried onions on the hot dog and a little mustard in place of mayonnaise are popular additions worth trying. The wedges may need longer than the suggested 25–30 minutes to crisp up properly, so keep an eye on them and allow extra time if needed.
- Next-day meals: The baked beans keep well and make a satisfying lunch the following day.
- Portions: The beans can be quite generous, so adjust quantities to suit your household; some found the overall meal quite filling and carb-heavy with both buns and wedges on the plate.
