Smoked Sausages in Brioche Buns
with BBQ Baked Beans and Cheesy Wedges
- Sulphites
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
450 grams
Potatoes
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 carton(s)
Cannellini Beans
1 carton(s)
Tomato Passata
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
32 grams
BBQ Sauce
1 sachet(s)
Mayonnaise
Not included in your delivery
½ tsp
Sugar
2.5 tbsp
Tomato Ketchup
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large 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. When the oven is hot, roast on the top shelf until golden, 25-35 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 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 into the oven 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 (see ingredients for amount). TIP: If you have any remaining ketchup or mayo, add it to the side for dipping. Enjoy!
