Cheesy BBQ THIS™ Isn't Pork Sausage Buns
with Wedges and Balsamic Salad
In this vegetarian twist on the classic hot dog, we're using THIS™ Isn't Pork Sausages, which are made from pea proteins with a hyper-realistic texture that tastes just like the real thing.
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 grams
Potatoes
1 unit(s)
Red Onion
30 grams
Mature Cheddar Cheese
(Contains Milk)
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain Cereals containing gluten, Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
48 grams
BBQ Sauce
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Mayonnaise
Nutritional information
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 the wedges 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.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
In the meantime, grate the cheese.
Once the onions have cooked, transfer them to a small bowl.
Warm the (now empty) frying pan on medium heat with an extra drizzle of oil if needed (no need to clean).
When hot, fry the THIS™ Isn't Pork Sausages, turning occasionally, until golden, 7-8 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray.
Add the sausages to the buns (3 per bun). Spoon over the BBQ sauce and top with the caramelised onions and cheese.
Warm the filled buns on the middle shelf until the cheese has melted, 3-4 mins.
Share the sausage buns, wedges and baby leaves between your plates.
Drizzle the balsamic glaze over the salad.
Serve with mayonnaise (see pantry for amount) on the side for dipping.
Enjoy!
