Double Herby Pork Sausage & Apple Slaw Subs
with Wedges, Dill-Parsley Mayo & Onion Chutney
Bangers in a bun, it’s hot dogs done up to the nines tonight! Fill up your buns with herby pork sausages, a fragrant creamy layer of herby mayo and a sweet apple slaw. Serve with wedges to finish off this upgraded classic.
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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
8
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Slaw Mix
2
Brioche Hotdog Buns
(Contains: Eggs, Soy, Wheat, Gluten, Milk; May be present: Sulphites, Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Pecan, Sesame, Walnut, Peanuts)
2 packet
Potato
1
apple
packet
Creamy Pesto Dressing
(Contains: Soy; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the wedges.
• Meanwhile, place herbed pork sausages on a second lined oven tray. Bake for 10 minutes.
• Turn sausages, then continue baking until browned and cooked through, 10-15 minutes.
TIP: Spread sausages over two oven trays if your tray is getting crowded.
• Slice brioche hotdog buns lengthways, 3/4 of the way through. Slice apple into thin sticks.
• Bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• In a medium bowl, combine slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice sausages in half lengthways.
• Spread bases of hotdog buns with some dill & parsley mayonnaise. Top with onion chutney, slaw and sausages.
• Divide potato wedges between plates. Serve with remaining dill-parsley mayo. Enjoy!
Little cooks: Kids can take the lead and help build the buns!
