Sharing
Toffee Apple Sausage Loaded Wedges
Smoked Paprika and Garlic loaded potato wedges topped with sticky toffee cocktail sausages, caramelised onions and apples, and a mustard crème fraiche drizzle. The perfect sharer to make this Bonfire Night.
Method
1. Preheat the oven to 220°C / 200°C fan. Toss the potato wedges with oil, Hot Smoked Paprika, Smoked Garlic Granules, salt and black pepper. Spread onto a baking tray and roast for 35–45 minutes, turning halfway, until golden and crispy.
2. Meanwhile, heat the oil or butter in a frying pan. Add the sliced onion and a pinch of salt, cooking over a medium-low heat for 10–12 minutes until softened. Add the apple, brown sugar and cider vinegar, then cook for another 5–8 minutes until soft and caramelised. Set aside.
3. Fry the cocktail sausages until browned and cooked through. Mix the black treacle, honey, mustard, cider vinegar or apple juice and Hot Smoked Paprika in a bowl. Pour over the sausages and cook for 2–3 minutes, tossing until sticky and glossy.
4. Mix the crème fraîche, mustard, vinegar and a pinch of salt until smooth. Add a splash of water to loosen.
5. Pile the crispy wedges onto a serving tray and spoon over the caramelised onion and apple. Top with the sticky toffee-glazed sausages, drizzle with mustard crème fraîche and finish with crispy onions, Chives, and a sprinkle of Hot Smoked Paprika.
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Chef’s Tips
- For extra crispy wedges: Soak the cut potatoes in cold water for 10–15 minutes to remove excess starch, then pat completely dry before tossing with oil and seasoning.
- Keep an eye on the glaze: The honey and black treacle can burn quickly, so add the glaze towards the end of cooking and toss the sausages over a low heat until sticky and glossy.
- Balance the sweetness: The toffee-glazed sausages and caramelised apple are deliciously sweet, so don't skip the tangy mustard crème fraîche. It cuts through the richness and brings the whole dish together.
