Smokey Posh Sausages
with pickled cucumber, caramelised onions and beans
- Egg
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Sulphites
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
- Milk
- Celery
Ingredients
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
4 rasher(s)
British Streaky Bacon
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
½ unit(s)
Green Chilli
1 carton(s)
Mixed Beans
1 unit(s)
Onion
1 carton(s)
Tomato Passata
1 sachet(s)
Chipotle Ketchup
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
6 milliliter(s)
White Wine Vinegar
½ unit(s)
Cucumber
(May contain traces of: Celery)
450 grams
Potatoes
Not included in your delivery
½ tsp
Sugar
½ tsp
Sugar for the Pickle
Nutritional information
Instructions
Preheat the oven to 200 degrees. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop them in a large baking tray. Drizzle over some oil and season with a pinch of salt and pepper. Toss the potatoes well to evenly coat in the oil and seasoning. Arrange in a single layer on the tray. Pop on the top shelf to roast until crisp and golden, 25-30 mins, turning halfway.
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. Pop the sausages on the middle shelf of the oven. Roast for 20-25 mins, until the bacon is golden and the sausage cooked though. Turn halfway through. IMPORTANT! Make sure the sausage is cooked all the way through. The sausage is cooked when no longer pink in the middle!
Half, peel and finely slice the onion. Heat a good splash of oil in a frying pan over medium-low heat. Once hot, add the onions and a large pinch of salt.Cook until very soft and starting to colour, 15 mins, stirring occasionally. Tip: If it looks like they're starting to burn, add a splash of water! When golden, stir in the sugar for the onions till melted, then remove from the heat.
Meanwhile, trim the cucumber. Slice into thin circles. Pop the sugar for the pickle and the white wine vinegar into a small bowl. Stir to dissolve the sugar. Add the sliced cucumber. Gently toss to coat and set aside. Halve the chilli lengthways, deseed then finely chop. Drain and rinse the mixed beans in a sieve.
Transfer half the onions into a small bowl. Set aside. Stir the mixed beans, passata and half the chipotle ketchup into the onions left in the pan. Return to medium-high heat and fry until reduced, 3-5 mins. Season to taste with salt and pepper. When there are 5 mins left on the sausages, 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, 2-3 mins.
Once everything is cooked, spread the rest of the chipotle ketchup onto the brioche rolls, then put a sausage into each. Twist is up by squeezing in a few slices of the pickled cucumber and spooning the sticky onions over the top! Add some sour cream and a sprinkle of chilli (for those who would like). Serve on plates with the wedges and beans on the side. Enjoy!
