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.
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
Ingredients
2
potatoes
2 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 packet
Onion Chutney
(Contains Sulphites; )
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
apple
1 bag
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
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!