HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Beef & Bacon Sausage Sizzle
Loaded Beef & Bacon Sausage Sizzle

Loaded Beef & Bacon Sausage Sizzle

with Sweet Potato Fries & Smoked Cheddar

Grill Kit
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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!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato



1 stalk


1 bag


1 packet

mustard cider dressing

1 bag

spinach & rocket mix

1 packet

caramelised onion & parsley beef sausages

(ContainsSulphitesMay be present Milk, Sesame, Soy)

1 packet



hot dog bun

(ContainsEgg, Gluten, Milk, SoyMay be present Sesame, Soy, Tree Nuts, Lupin)

1 packet

garlic aioli


1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

smoked Cheddar cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5562 kJ
Fat95.5 g
of which saturates30.3 g
Carbohydrate70.7 g
of which sugars24.3 g
Protein45.6 g
Sodium2494 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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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.