Herby Pork Sausage & Apple Slaw Subs

Name: Herby Pork Sausage & Apple Slaw Subs with Wedges, Dill-Parsley Mayo & Onion Chutney
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Dill & Parsley Mayonnaise; 4 herbed pork sausage; 1 packet Onion Chutney; 1 packet Slaw Mix; 2 Brioche Hotdog Buns; 2 packet Potato; 1 apple; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Wedges, Dill-Parsley Mayo & Onion Chutney

3.8

(126)

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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.

Allergens:

Eggs

•Soy

•Sulphites

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

herbed pork sausage

(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Slaw Mix

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

apple

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories840 kcal

Energy (kJ)3510 kJ

Fat49.4 g

of which saturates16.3 g

Carbohydrate94.1 g

of which sugars48.4 g

Dietary Fibre5.5 g

Protein32.7 g

Sodium2480 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

•Baking Paper

•Baking Tray

•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.

• 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!