Oktoberfest Bacon Wrapped Currywurst
with Caramelised Onion, Pommes Frites and Mustard Dressed Slaw
Celebrate Germany's Oktoberfest with our currywurst style sausages in buns. Inspired by some of the world's most popular street food, these tasty Oktoberfest Bacon Wrapped Currywurst are perfect for a casual sharing-style dinner.
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 grams
Potatoes
1 unit(s)
Onion
4 rasher(s)
British Streaky Bacon
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
40 grams
Mango Chutney
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
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) for your pommes frites. 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 (if you have any). Fry, stirring occasionally, until golden, 10-12 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 2 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 clean - 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 top down through the middle (but not all the way through) and put them into the oven to warm through, 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 your pommes frites alongside with a dollop of ketchup for dipping (see pantry for amount).
Enjoy!
