HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey Posh Sausages
Smokey Posh Sausages

Smokey Posh Sausages

with Pickled Cucumber, Paprika Wedges and BBQ Beans

Street Food
Read more

These Smoky Posh Sausages are bursting full of luxury flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:SulphitesEggCereals containing glutenMilkSoya

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 Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

½ unit(s)

Green Chilli

1 sachet

Cider Vinegar


450 grams


1 sachet

Smoked Paprika

2 unit(s)

Hickory Smoked Sausages


4 unit(s)

Streaky Bacon

1 unit(s)

Echalion Shallot

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

2 sachet

BBQ Sauce

2 unit(s)

Brioche Hot Dog Bun

(ContainsEgg, Cereals containing gluten, Milk, Soya)

75 grams

Soured Cream


Not included in your delivery

½ tsp

Sugar for the Onions

1 tsp

Sugar for the Pickle

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4459 kJ
Energy (kcal)1066 kcal
Fat44.0 g
of which saturates20.0 g
Carbohydrate117 g
of which sugars25.0 g
Protein41 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Medium Bowl
Cutting board
Garlic Press
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Trim the cucumber (see ingredients for amount) and thinly slice. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Halve the chilli lengthways, deseed then finely chop. Pop the sugar for the pickle (see ingredients for amount) and the cider vinegar into a medium bowl. Season with salt and stir to dissolve the sugar. Add the sliced cucumber. Gently toss to coat and set aside.


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 sprinkle over the smoked paprika. Toss to coat then 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, 25-30 mins. Turn halfway through.


Meanwhile, carefully wrap each sausage ‘top to toe’ in two rashers of bacon. Place them on another baking tray with a little oil drizzled on top. IMPORTANT: Wash your hands and equipment after handling raw meat. Pop the sausages on the middle shelf of the oven. Roast until the bacon is golden and the sausages are cooked through, 20-25 mins. Turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.


Half, peel and thinly slice the shallot. Heat a splash of oil in a medium frying pan over medium-low heat. Once hot, add the shallot and season with salt. Cook until very soft and starting to colour, 12-15 mins, stirring occasionally. TIP: Add as splash of water if needed to colour them evenly. When golden, stir in the sugar for the onions (see ingredient for amount) and cook for another min, then remove from the heat.


Heat a drizzle of oil in a medium saucepan on medium heat and add the garlic and half the chilli. Cook for 1 min, then add half the kidney beans. Mash until broken up, then add the passata, chicken stock paste and remaining kidney beans. Season with salt, pepper and the sugar for the beans (see ingredients for amount). Bring to the boil and simmer until the beans are thick, 5-6 mins. Once thick, remove from the heat and stir in the BBQ sauce. Taste and season with salt and pepper if needed.


Once everything is cooked, cut open your brioche rolls by slicing two thirds of the way through the centre. Pop on the middle self of the oven to toast, 1-2 mins. Spread a little soured cream into the brioche rolls, then put a sausage into each. Spoon the sticky shallots over the top. Add some more soured cream and a sprinkle of remaining chilli (for those who like it hot). Serve on plates with the wedges, beans and cucumber pickle on the side. Enjoy!