Pork Sausage Sandwiches with Cabbage-Apple Slaw
Crispy Baby Potatoes & Roasted Pepper Mayo
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
Putting our juicy, roasted Italian-spiced sausages on a toasted bun is just the start for these super-tasty sandwiches. You’ll add all sorts of fixings for max satisfaction with minimal effort. Tuck some caramelized onions in there for earthy sweetness, along with a simple shredded cabbage and apple slaw, and a quick mix of roasted red pepper spread and mayo for an instant dip. Slip in a few oven-crisped taters on the side, and you’ve got it made.
We will send you:
- 2 Mild Italian pork sausages
- 450g Baby potatoes
- 150g Shredded green cabbage
- 1 Apple
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Roasted red pepper spread
- 25g Caramelized onions
- 2 Classic hamburger buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
57 g
Saturated Fat
12 g
Sodium
2030 mg
Total Carb
106 g
Sugars
20 g
Protein
34 g
Fibre
12 g
Preparation
Roast the potatoes & sausages
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes and sausages with a drizzle of oil, ¾ of the spices and S&P. Roast, flipping halfway, 24 to 28 min., until the potatoes are browned and tender and the sausages* are cooked through.
Make the slaw & roasted pepper mayo
Meanwhile, core and cut the apple into matchsticks. In a large bowl, combine the cabbage, apple, vinegar, 3 tbsp oil (double for 4 portions) and S&P. In a small bowl, combine the mayo, roasted red pepper spread, a drizzle of olive oil and the remaining spices.
Toast the buns
Toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Cut the sausages
Transfer the sausages to a cutting board. Once cool enough, halve lengthwise, then halve crosswise.
Finish & serve
Spread the cut-sides of the buns with the roasted pepper mayo. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the sausages, onions, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
