Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Caramelised Onion Sausages(ContainsSulphites)
Mini Sourdough Cob(ContainsGluten)
Preheat your oven to 200°C. Chop the potatoes into small 1cm chunks (no need to peel). Pop the potato onto a baking tray and drizzle with oil. Sprinkle over the smoked paprika and season with salt and pepper. Spread out in a single layer and roast on the middle shelf of your oven until golden brown, turning halfway through, 25-30 mins.
Pop the sausages onto another baking tray and roast on the middle shelf of your oven 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.
Meanwhile, slice the tomatoes into 1cm rounds. Cut 2 slices each from the sourdough cob. TIP: Cut from the middle to get the biggest slices.
Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, lay in the bacon rashers and fry until crispy and brown, 1-2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once the bacon has cooked, turn the heat off and let the pan cool down slightly. Pour in the maple syrup and turn the rashers to coat and glaze the bacon.
When the sausages are 5 mins from being ready, pop the sourdough slices in your toaster. Toast to your liking, 3-4 mins.
Once the sausages are cooked, carefully halve them lengthways. Spread the ketchup on all slices of the sourdough and top with the sausages. Pop the maple bacon and tomato slices on top. Finish the sandwich with the remaining sourdough slice. Share the diced potatoes alongside. Enjoy!