Spicy Sausage Sarnie
with Sriracha Ketchup and Sesame
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.
Honey Mustard Sausages
(Contains Sulphites, Mustard)
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Sliced Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a baking tray.
c) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
a) When the sausages have 10 mins left, heat the sesame oil in a large frying pan on medium-high heat.
b) Once hot, crack in each egg (see pantry for amount) and sprinkle over the sesame seeds.
c) Cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) Once the sausages are cooked, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
b) Meanwhile, in a small bowl, mix together the sriracha (add less if you'd prefer things milder) and tomato ketchup (see pantry for amount).
c) Spread the spicy tomato sauce over the toasted burger buns, then share the buns between 2 serving plates.
d) Slice the sausages in half lengthways, then lay on the base of each bun. Top with a sesame fried egg, then sandwich on the bun lids to finish.