Smokey Posh Sausages
with Pickled Cucumber, Paprika Wedges and BBQ Beans
These Smoky Posh Sausages are bursting full of luxury flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 war 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.
Ingredients
½
Cucumber
(May contain Celery)
2
Garlic Clove
1
Red Kidney Beans
½
Green Chilli
15
Cider Vinegar
(Contains Sulphites)
450
Potatoes
1
Smoked Paprika
2
Hickory Smoked Sausages
(Contains Sulphites)
4
Streaky Bacon
1
Echalion Shallot
1
Tomato Passata
10
Chicken Stock Paste
64
BBQ Sauce
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
75
Soured Cream
(Contains Milk)
Not included in your delivery
½
Sugar for the Onions
1
Sugar for the Pickle
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
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!
