BBQ Beef & Onion Sausage Sizzle
with Corn Cob, Bacon Bits & Salad
- Sulphites
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
Us Aussie's love a sausage sizzle so it would only be right to add an extra smokey, extra delicious version onto our menu. Caramelised onion and parsley beef sausages meets BBQ sauce and when loaded into soft hot dog buns, you'll have a snag that you'll be thinking about days on end!
Ingredients
1
brown onion
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites May be present: Milk, Soy.)
1 cob
corn
1
tomato
2 clove
garlic
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)
1 packet
mixed salad leaves
1 packet
BBQ sauce
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • When sausages have 5 minutes remaining, add onion and cook, tossing, until tender. Season with salt and pepper. • Return large frying pan with a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• Meanwhile, cut corn cob in half. • Roughly chop tomato. • Finely chop garlic. • Half-fill a medium saucepan with boiling water and a pinch of salt. • Add corn and cook, over high heat, until tender, 5-6 minutes. Drain. Season with salt and pepper.
• While corn is cooking, in a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Slice hot dog buns in half lengthways, three quarters of the way through. Spread with garlic butter then bake directly on a wire oven rack until heated through, 3 minutes. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Fill buns with some salad, beef sausages and onion. Drizzle over BBQ sauce. • Serve with corn cob and remaining salad. Sprinkle salad with diced bacon. Enjoy!
