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.
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
herbed pork sausages
(Contains Gluten, sulphites; )
(Contains sulphites; )
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present traces of sulphites, Sesame, Peanuts, Tree Nuts. )
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
white wine vinegar
• 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.
• Meanwhile, slice brioche hotdog buns lengthways, 3/4 of the way through. Slice apple into thin sticks. • Bake buns directly on a 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!