BBQ Bacon Wrapped Sausage Bap
with Chipotle Beef Chilli Loaded Wedges and Cheese
We love good Beef Chilli Loaded Wedges & Sausage and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
4
British Streaky Bacon
2
British Hickory Smoked Sausages
(Contains Sulphites)
1
Garlic Clove
1
Red Kidney Beans
120
British Beef Mince
1
Ground Cumin
1
Smoked Paprika
20
Chipotle Paste
1
Tomato Passata
64
BBQ Sauce
60
Mature Cheddar Cheese
(Contains Milk)
2
Spring Onion
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast them on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Wrap 2 rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so it covers half the sausage. Then take the second rasher and repeat on the other half to cover the sausage. Pop the bacon covered sausages on a baking tray and cook on the middle shelf of your oven for 20-25 minutes. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Heat a drizzle of oil in a medium saucepan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, using a wooden spoon to break it up as it cooks, 5-6 mins. Add the garlic, cumin, smoked paprika and chipotle paste (careful it's spicy add less if you want). Cook, stirring frequently for 1 minute.
Add the passata and kidney beans to chilli, lower the heat and simmer until slightly thickened, 4-5 mins. Stir through half the BBQ sauce, season to taste with salt and pepper. Meanwhile, grate the Cheddar cheese, trim and thinly slice the spring onion.
Once the wedges are cooked, top with the chilli and grated cheese. Pop them back in the oven and cook until the cheese has melted, 3-4 mins. Meanwhile, slice the hot dog buns and warm through in the oven for 2-3 mins.
Pop a bacon covered sausage in each bun and drizzle over the remaining BBQ sauce. Serve the loaded wedges alongside and sprinkle over the spring onion. Enjoy!
