German Christmas Sausage Sarnie
This delicious dinner will have you dreaming of German Christmas markets. You'll load our festive sarnie with a tangy Brussels sprout slaw, curry ketchup, sausages and lashings of sweet, sticky caramelised onions. Best served with mulled wine.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Line a baking tray with non-stick baking paper
Cut your potatoes (skins on) into wedges
Add the wedges to one side of the baking tray with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up, then add your sausages to the other side of the tray
Tip: Cooking for 4? Use 2 trays!
Put the tray[s] in the oven for an initial 20-25 min or until the sausages are cooked through
Peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a generous knob of butter, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Cook for 12-15 min or until golden and caramelised, then transfer them to a bowl and reserve the pan for later – these are your caramelised onions
Add your Brussels sprouts to a food processor and blitz until roughly chopped
Tip: Don't have a food processor? Chop them up as finely as you can!
Roughly chop your dried cranberries and grate your apple[s]
Combine the chopped sprouts with the chopped cranberries, grated apple, your mayo, white wine vinegar and a generous pinch of salt and pepper – this is your Brussels sprout slaw
Return the reserved pan to a medium-low heat and add your curry powder, ground smoked paprika, Henderson's Relish, tomato ketchup and a pinch of salt and pepper
Add a splash of cold water and cook for 2-3 min or until the sauce has thickened – this is your curry ketchup
Once the curry ketchup has thickened, remove the pan from the heat and set aside for later
Once the sausages are cooked through, remove the tray from the oven and transfer them to a chopping board to cool slightly
Slice your brioche bun[s] in half and add them to the tray
Return the tray to the oven for 2-3 min or until the brioche bun[s] are warmed through and the wedges are golden and crisp
Chop the cooled sausages into small bite-sized pieces
Add the chopped sausages to the pan of curry ketchup and give everything a good mix up until well coated
Return the pan to a low heat and cook for 1-2 min to gently reheat – these are your German sausages
Assemble your sarnie[s] by filling the warmed brioche bun[s] with half of the Brussels sprout slaw, then the German sausages and top with the caramelised onions – these are your German Christmas sausage sarnie[s]
Serve the wedges and the remaining Brussels sprout slaw to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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