Double Herby Pork Sausage & Apple Slaw Subs

Name: Double Herby Pork Sausage & Apple Slaw Subs with Wedges, Dill-Parsley Mayo & Onion Chutney
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Dill & Parsley Mayonnaise; 8 herbed pork sausage; 1 packet Onion Chutney; 1 packet Slaw Mix; 2 Brioche Hotdog Buns; 2 packet Potato; 1 apple; packet Creamy Pesto Dressing; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Wedges, Dill-Parsley Mayo & Onion Chutney

Get up to $175 off

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.

Tags:

Kid Friendly

Allergens:

Eggs

•Soy

•Sulphites

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

herbed pork sausage

1 packet

Onion Chutney

1 packet

Slaw Mix

Brioche Hotdog Buns

2 packet

Potato

apple

packet

Creamy Pesto Dressing

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4760 kJ

Calories1140 kcal

Fat71.4 g

of which saturates23.4 g

Carbohydrate127 g

of which sugars75.5 g

Dietary Fibre4.8 g

Protein53.9 g

Sodium4410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

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!