BBQ Glazed Sausages in Buns and Wedges
with Crispy Onions and Roasted Garlic Slaw
These BBQ Glazed Sausages in Buns and Wedges are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
2
Garlic Clove
2
British Hickory Smoked Sausages
(Contains: Sulphites)
120
Coleslaw Mix
32
Mayonnaise
(Contains: Egg, Mustard)
15
Cider Vinegar
(Contains: Sulphites)
1
Onion
30
Mature Cheddar Cheese
(Contains: Milk)
2
Brioche Hot Dog Buns
(Contains: Egg, Milk, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)
32
BBQ Sauce
Not included in your delivery
1
Plain Flour
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Put the sausages and garlic parcel on a baking tray. Bake on the middle shelf of your oven until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
Halfway through, turn the sausages and remove the garlic parcel. Set aside to cool.
Meanwhile, in a small bowl, combine the coleslaw mix, mayonnaise and cider vinegar. Season with salt and pepper, stir well to combine, then set aside.
Halve, peel and chop the onion into small pieces. Grate the cheese.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add to the bowl of slaw and mix well to combine.
In another bowl, toss the diced onion with the flour (see pantry for amount) and season with a pinch of salt and pepper.
Heat a drizzle of oil in a frying pan on high heat.
Once the oil is hot, fry the onion until golden and crispy, 4-6 mins. Stir occasionally to ensure they brown evenly, then transfer to some kitchen paper to absorb any excess oil.
Meanwhile, slice the brioche buns top down through the middle (but not all the way through) and pop them in the oven to warm through, 2-3 mins.
When ready, pop the buns onto your plates and spread half the BBQ sauce inside each, then fill with a sausage.
Spoon over the remaining BBQ sauce, then top with the grated cheese and crispy onions.
Serve the wedges and slaw alongside.
Enjoy!
