Speedy BBQ Sausages
with Bacon Jam and Salad
Looking for a tasty midweek dinner option? Try cooking up our Posh Dogs with Bacon Jam in just 20 minutes for a balanced and tasty dinnertime.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 pack(s)
Sweet Potato Fries
60 grams
Bacon Lardons
2 unit(s)
Hickory Smoked Sausage
(ContainsSulphites)1 unit(s)
Baby Gem Lettuce
1 pack(s)
Onion Marmalade
2 unit(s)
Brioche Hot Dog Bun
(ContainsEgg, Gluten, Milk, Soya)½ sachet
Red Wine Vinegar
(ContainsSulphites)Not included in your delivery
1 tsp
Sugar
1 tbsp
Water
1 tbsp
Olive Oil
Preheat your oven to 210°C. Pop the sweet potato fries and BBQ sausages on a baking tray. Drizzle the fries with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden and the sausages are cooked, 18-20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat. Add the bacon lardons and cook, stirring occasionally, until crisp and golden, 6-7 mins. Stir in the onion marmalade, sugar and water (see ingredients for amount). Bubble until thickened and jammy, 2-3 mins, then set aside.
Meanwhile, trim the root from the baby gem lettuce and separate the leaves. In a large bowl, mix the red wine vinegar with olive oil (see ingredients for amount).
1 minute before the fries and sausages are ready, warm the brioche buns in the oven for 1 minute. Meanwhile, add the baby gem to the bowl with the dressing. Toss to coat.
Once the sausages are cooked, slice the brioche hot dog bun down the middle. Pop a sausage in the bun then spoon over the bacon jam.
Serve alongside the sweet potato fries and baby gem salad. Enjoy!