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Bacon and Crispy Onion Topped Smokey Sausage

Bacon and Crispy Onion Topped Smokey Sausage

with Tomato and Avo Salsa, Cheesy Fries and Sour Cream

Street Food
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Allergens:SulphitesMilkGlutenEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

1 pack(s)

Potatoes

1 pot(s)

Smoked Paprika

2 unit(s)

Hickory Smoked Sausage

(ContainsSulphites)

4 unit(s)

Bacon

1 unit(s)

Onion

1 punnet(s)

Premium Tomatoes

1 unit(s)

Avocado

1 bunch(es)

Coriander

½ unit(s)

Green Chilli

2 unit(s)

Cheddar Cheese

(ContainsMilk)

1 unit(s)

Lime

1 pot(s)

Plain Flour

(ContainsGluten)

2 unit(s)

Brioche Hot Dog Bun

(ContainsMilk, Gluten, Egg, Soya)

75 grams

Soured Cream

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4945 kJ
Energy (kcal)1182 kcal
Fat69.0 g
of which saturates30.0 g
Carbohydrate100 g
of which sugars13.0 g
Protein42 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Plate
Bowl
Grater
Kitchen Paper
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, sprinkle over the paprika then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Place the sausages on an oiled baking tray and put them on the middle shelf of your oven for 20-25 mins. Turn halfway through to make sure they cook evenly. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The sausages are cooked when they are no longer pink in the middle. Meanwhile, heat a frying pan over medium high heat (no oil). Once hot, add the bacon and cook until crispy, 2-3 mins each side. Transfer to a plate, discard any excess fat but don't wash up the pan!

3

Halve, peel and thinly slice the onion. Quarter the tomatoes and pop into a bowl. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a onto a board and chop into 1cm pieces and add to the bowl with the tomatoes. Roughly chop the coriander (stalks and all) and add to the bowl. Halve the chilli lengthways, deseed then finely chop. Grate the cheese. Zest and halve the lime.

4

Pop the flour into a small bowl. Separate the onion slices. Toss them in the flour and season with a pinch of salt and pepper. Heat a drizzle of oil in the frying pan on medium high heat. When hot, fry the onion until brown and crispy, 4-5 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.

5

About 5 minutes before the wedges are ready, sprinkle over the cheese and return to the oven until melted, 4-5 mins. Make a vertical slice into the hot dog buns but don't cut all the way through! Pop into the oven until warmed through, 2-3 mins. Squeeze lime juice into the bowl with the avocado and tomato with a drizzle of olive oil, season with salt and pepper and stir together. Pop the soured cream into a bowl, add the lime zest, season with salt and pepper and stir together.

6

Divide the hot dog buns between plates. Pop a sausage into each, add 2 bacon rashers on top of each, add a spoonful of the limey sour cream and top with crispy onions and as much green chilli as you like. Serve with the cheesy wedges and the tomato avocado salsa alongside with any remaining limey sour cream on the side. Enjoy!