HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy BBQ Sausages
Speedy BBQ Sausages

Speedy BBQ Sausages

with Bacon Jam and Salad

Read more

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.

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Sweet Potato Fries

60 grams

Bacon Lardons

2 unit(s)

Hickory Smoked Sausage


1 unit(s)

Baby Gem Lettuce

1 pack(s)

Onion Marmalade

2 unit(s)

Brioche Hot Dog Bun

(ContainsEgg, Cereals containing Gluten, Milk, Soya)

½ sachet

Red Wine Vinegar


Not included in your delivery

1 tsp


1 tbsp


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3326 kJ
Energy (kcal)795 kcal
Fat40.0 g
of which saturates15.0 g
Carbohydrate83 g
of which sugars18.0 g
Protein27 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
download icondownload icon

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!