Herby Pork Sausage & Apple Slaw Subs
with Cheesy Wedges & Dill-Parsley Mayo & Onion Chutney- Eggs
- Soy
- Milk
- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Pecan
- Sesame
- Walnut
- Peanuts
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
4
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, Milk, Wheat, Gluten; May be present: Sulphites, Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Pecan, Sesame, Walnut, Peanuts)
2 packet
Potato
1
apple
Nutrition Values
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. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with shredded Cheddar cheese and bake until the cheese melts.
Little cooks: Kids can help toss the wedges.
• Meanwhile, place herbed pork sausages on a second lined oven tray, drizzle with olive oil and turn to coat. • Bake until cooked through, 12-16 minutes.
• 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!
