Oktoberfest Bacon Wrapped Currywurst
with Caramelised Onion, Chips and Mustard Dressed Slaw
These Bacon Wrapped Currywurst Sausages in Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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.
Ingredients
450
Potatoes
1
Onion
4
British Streaky Bacon
2
British Hickory Smoked Sausages
(Contains Sulphites)
30
Tomato Puree
1
Curry Powder Mix
40
Mango Chutney
15
Cider Vinegar
(Contains Sulphites)
17
Wholegrain Mustard
(Contains Mustard)
120
Coleslaw Mix
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
50
Water for the Sauce
1
Sugar for the Dressing
1
Olive Oil for the Dressing
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion and season with salt, pepper and a pinch of sugar. Fry, stirring occasionally, until soft and sweet, 8-10 mins.
While the onion cooks, pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, wrap two rashers of bacon around each sausage - starting at the top, spiral the bacon down the sausage so that it covers the whole thing.
Pop the sausages onto another baking tray. Bake on the middle shelf of your oven until golden 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. Cook bacon thoroughly.
Once the onion is soft and sweet, transfer to a bowl and set aside. Cover with a lid or foil to keep warm.
Pop the pan back on medium heat with a drizzle of oil if needed (no need to wash - there's a lot of flavour left in it from the onion).
Once hot, add the tomato puree and curry powder and cook, stirring, for 1 min.
Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, in a medium bowl, combine the cider vinegar, wholegrain mustard, sugar and olive oil for the dressing (see pantry for both amounts).
Add the coleslaw and mix together. Taste and season with salt and pepper if needed.
A few mins before everything's cooked, slice the buns down through the middle (but not all the way through) and put them into the oven to warm, 2-3 mins.
When everything's ready, transfer the buns to your serving plates and lay a sausage into each.
Reheat the currywurst sauce if needed, adding a splash of water if it's a little too thick. Spoon over the sausages and finish with the caramelised onions.
Serve the slaw and chips alongside with a dollop of ketchup for dipping (see pantry for amount).
Enjoy!
