A fully loaded sausage sarnie! You'll roast British Cumberland sausages with sweet Romano pepper – topped with oozy mozzarella for a little extra indulgence – before piling the lot into ciabatta with basil nut pesto. Finish with fresh baby leaf salad and oregano potato wedges, and hey pesto, dinner is served!
Prep Time
30 min
Cuisine
Italian
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*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.
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)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into wedges
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp
2
Cut the Romano pepper[s] in half lengthways (scrape the seeds and pith out with a teaspoon)
Cut in half again the other way
3
Add the Romano pepper and Cumberlandsausages to a baking tray
Put the tray in the oven for 20-25 min or until the sausages are starting to brown
4
Drain the mozzarella and tear it into bite-sized pieces
Pile the torn mozzarella onto the Romano pepper pieces and return the tray to the oven for 5-7 min or until the cheese has melted
5
Once the wedges are starting to crisp, sprinkle them with the dried oregano
Place the ciabatta in the oven for 5 min or until they're hot and crusty
6
Meanwhile, remove the sausage tray from the oven and leave them to cool slightly
Once cool enough to handle, slice the sausages down the middle
7
Once warmed through, slice the ciabatta in half and smother each side with the classic basil nut pesto
8
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