Cheesy Sausage-and-Caramelized Onion Sandwiches
with Creamy Slaw with Garlic-Butter Corn- Wheat
- Barley
- Sulphites
- Milk
- Egg
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Mustard
- Wheat
- Egg
- Fish
- Milk
- Sulphites
- Triticale
- Peanuts
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Corn on the cob • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Red onion • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
1 unit(s)
Red Onion
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
170 g
Coleslaw Cabbage Mix
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 unit(s)
Corn on the Cob
7 g
Parsley
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 425˚F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop parsley.
- To a small bowl, add 2 tbsp (4 tbsp) room temperature butter, 1/2 tsp (1 tsp) garlic salt and half the parsley. Season with pepper, then stir to combine.
- Place each cob of corn in foil then divide garlic-butter mixture between cobs. Close the foil. Place wrapped cobs on an unlined baking sheet, then roast in 20-30 min, until tender.
- Meanwhile, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook 3-4 min, stirring occasionally, until slightly softened. Add 1 tsp (2 tsp) sugar and season with salt.
- Cook 3-4 min, stirring occasionally, until onions are dark golden.
- Remove the pan from the heat and stir in 1 tbsp (2 tbsp) vinegar.
- Transfer to a small bowl.
- To the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then sausage to the same pan. Cook 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- Halve buns. Arrange on an parchment-lined baking sheet, cut-sides up.
- Add cheese to bottom buns.
- Toast for 3-4 min, in the top of the oven, until golden and cheese is melted. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, add coleslaw cabbage mix, remaining parsley and ranch to a medium bowl. Season with salt and pepper, then toss to combine.
- Stack sausage, then onions on bottom rolls. Close with top rolls.
- Divide sandwiches, coleslaw and corn between plates.
