Loaded Beef & Bacon Sausage Sizzle
with Sweet Potato Fries & Smoked Cheddar
- Sulphites
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
Pop some SP fries in the oven, throw some snags and bacon on the barbie, whip up a simple salad and sit down to a stellar sausage sizzle with the lot!
Ingredients
2
sweet potato
½
apple
1 stalk
celery
1 bag
chives
1 packet
mustard cider dressing
1 bag
spinach & rocket mix
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites May be present: Milk, Soy)
1 packet
bacon
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy)
1 packet
garlic aioli
(Contains: Eggs)
1 sachet
Aussie spice blend
1 packet
smoked Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Preheat the BBQ to a high heat. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the Aussie spice blend and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the fries are baking, thinly slice the apple (see ingredients) and celery. Thinly slice the chives. Slice the hot dog buns in half, lengthways, 3/4 of the way through. Grate the smoked Cheddar cheese. In a medium bowl, combine the mustard cider dressing and a pinch of salt and pepper.
When the BBQ is hot, grill the caramelised onion & parsley beef sausages, turning occasionally, until slightly charred and cook through, 10-15 minutes. Transfer to a plate.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sausages, turning occasionally, until browned all over, 5-6 minutes. Transfer to a lined oven tray and bake until cooked through, 10-15 minutes.
When the sausages have 5 minutes remaining, grill the bacon, turning, until golden, 4-5 minutes. Transfer to a plate.
No BBQ? Return the frying pan to a medium-high heat. Cook the bacon, turning, until golden, 4-5 mins.
While the bacon is cooking, place the hot dog buns, cut-side down, on the grill, then grill until lightly golden, 2-3 minutes. Meanwhile, add the spinach & rocket mix, tomato and apple to the bowl with dressing. Toss to coat. Transfer the grilled buns to the plate with the bacon.
No BBQ? Place the hot dog buns on a wire rack in the oven until heated through, 3 minutes.
Spread the hot dog buns with 1/2 the garlic aioli, then fill with the beef sausages (two per bun), bacon, smoked Cheddar and chives. Serve with the spinach-rocket salad, sweet potato fries and remaining garlic aioli.
Customer reviews
Review summary
Updated on July 2026- Flavour: The caramelised onion sausages and smoked cheddar were widely praised for their bold, satisfying flavour. The bacon added to the overall richness, and the combination felt like quality takeaway at home.
- Ease of prep: Most found this a straightforward, easy cook — great for a weekend meal with the family.
- Suggestions: Some found the salad mild; grating the apple rather than slicing it helped it distribute better through the greens. If celery isn't to your taste, it can be reduced, as a few found it dominated the salad. Keeping the dressing on the side is worth considering if cooking for kids.
- Leftovers: This is a very filling meal, and several noted it was more than enough for two — one sausage per bun with the sides was plenty for some.
- Portions: A few noted the sausages were short relative to the rolls, and some received four buns for a two-sausage-per-bun recipe, leaving extras unused — larger sausages or smaller rolls would help balance this out.
