Posh Sausages
with Pickled Cucumber, Caramelised Onions & Beans
Chef Jesse has created a recipe that is set to bring a bang to your weeknight menu. Our mouthwatering hickory smoked sausages are wrapped in streaky bacon and baked until crispy and golden. They are then topped with sweet caramelised onions and pickled cucumbers, before being served up with homemade smokey baked beans and chunky potato wedges. A guaranteed crowd-pleaser.
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
2
British Hickory Smoked Sausages
(Contains Sulphites)
4
British Streaky Bacon
1
Onion
½
Cucumber
(May contain Celery)
6
White Wine Vinegar
½
Green Chilli
1
Mixed Beans
1
Tomato Passata
1
Chipotle Ketchup
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
150
Soured Cream
(Contains Milk)
Not included in your delivery
½
Sugar
½
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them on a baking tray. Drizzle over some oil and season with a pinch of salt and pepper. Toss the potatoes well to evenly coat in the oil and seasoning. Arrange in a single layer on the tray. Pop on the top shelf to roast until crisp and golden, 25-30 mins, turning halfway through.
Carefully wrap each sausage ‘top to toe’ in two rashers of bacon. Place them on another baking tray with a little oil drizzled on top. Pop the sausages on the middle shelf of the oven. Roast for 20-25 mins, until the bacon is golden and the sausage cooked though. Turn halfway through. IMPORTANT: The hotdog needs to be cooked all the way through.
Half, peel and finely slice the onion. Heat a good splash of oil in a large frying pan over medium-low heat. Once hot, add the onions and a large pinch of salt. Cook until very soft and starting to colour, 15 mins, stirring occasionally. TIP: If it looks like they're starting to burn, add a splash of water! When golden, stir in the sugar until melted, then remove from the heat.
Meanwhile, trim the cucumber and slice into thin circles. Pop the sugar for the pickle and the white wine vinegar into a small bowl. Stir to dissolve the sugar. Add the sliced cucumber. Gently toss to coat and set aside. Halve the chilli lengthways, deseed then finely chop. Drain and rinse the mixed beans in a sieve.
Transfer half the onions into a small bowl. Set aside. Stir the mixed beans, passata and half the chipotle ketchup into the pan that has the remaining onions in. Return to medium-high heat and fry until reduced, 3-5 mins. Season to taste with salt and pepper. When there are 5 mins left on the sausages, cut open your rolls by slicing two thirds of the way through the centre. Pop on the middle self of the oven to toast, 2-3 mins.
Once everything is cooked, spread the rest of the chipotle ketchup onto the rolls, then put a sausage into each. TWIST IT UP: Squeeze in a few slices of the pickled cucumber and spoon the sticky onions over the top! Add some soured cream and a sprinkle of chilli (for those who would like). Serve on plates with the wedges and bonfire beans on the side. Enjoy!
