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Easy Peasy Sausage & Pesto Sarnie With Wedges

Easy Peasy Sausage & Pesto Sarnie With Wedges

4.5rating out of 5

(1198 reviews from our customers)

Prep Time

30 min



This is one banging sarnie! You'll layer Cumberland sausages, melty mozzarella-topped Romano pepper and basil pesto in ciabatta rolls. Serve with baby leaf salad and herby wedges.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
125g mozzarella ball †
Cumberland sausages 2
4 Cumberland sausages †
2 skewers
50g baby leaf salad
1 tsp dried oregano
Romano Pepper
1 Romano pepper
Classic nut pesto pot
45g classic basil nut pesto pot †
2 ciabatta rolls †
3 white potatoes
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 125g mozzarella ball<span class="strong">†</span>
  • 4 Cumberland sausages<span class="strong">†</span>
  • skewers
  • 50g baby leaf salad
  • 1 tsp dried oregano
  • 1 Romano pepper
  • 45g classic basil nut pesto<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 830 kJ
198 kcal
3770 kJ
902 kcal
of which saturates
10.2 g
3.8 g
46.5 g
17.2 g
of which sugars
18.5 g
1.9 g
84.2 g
8.6 g
Fibre 1.4 g 6.3 g
Protein 8.3 g 37.7 g
Salt 0.69 g 3.13 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphites, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
50g baby leaf salad
mixed salad
1 tsp dried oregano
dried oregano
1 Romano pepper
red romano pepper
45g classic basil nut pesto
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
  • Allergens highlighted by † (milk, sulphites, gluten, egg, nut, soya)

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.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges

Add them to a baking tray with the dried oregano, a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp – these are your herby wedges


Cut the Romano pepper[s] in half lengthways (scrape the seeds and pith out with a teaspoon)

Cut in half again through the middle


Add the Romano pepper pieces and Cumberland sausages to a baking tray

Put the tray in the oven for an initial 20 min or until the sausages are starting to brown


Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)

Tear the drained mozzarella into rough, bite-sized pieces

Wash the baby leaf salad, then pat it dry with kitchen paper


Once the sausages have about 5 mins left, pile the torn mozzarella onto the Romano pepper pieces and return the tray to the oven for 4-5 min or until the cheese has melted

Place the ciabatta in the oven for 5 min or until they're hot and crusty


Once done, remove everything from the oven and leave to cool slightly

Once cool enough to handle, slice the sausages down the middle


Slice the ciabatta in half

Spread a dollop of classic basil nut pesto on each side of the ciabatta


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Assemble the ciabatta with the cheesy Romano pepper pieces, sliced sausages and baby leaf salad

Skewer the ciabatta rolls to keep them together and serve with the herby wedges and remaining salad to the side


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