Sausage sandwich

Name: Sausage sandwich
Total time: 18 min
Yield: 4
Cuisine: spanish
Ingredients: 4 brioche buns; 6 higher-welfare sausages (400g total); 4 large jarred roasted red peppers (whole); 80 g Manchego cheese; 4 teaspoons black olive tapenade

Manchego-stuffed peppers & olive tapenade

“It doesn’t take a genius to work out that crispy golden sausage in a soft bun with sweet charred peppers stuffed with oozy Manchego cheese and fragrant tapenade is a great thing, any day. Enjoy! ”

Serves 4

Cooks In18 minutes

DifficultyNot too tricky

Spanish Sausage Sandwiches & wraps Lunch & dinner recipes

Nutrition per serving

Calories 577 29%
Fat 32.1g 46%
Saturates 11.6g 58%
Sugars 10.1g 11%
Salt 2.6g 43%
Protein 26.3g 53%
Carbs 44.1g 17%
Fibre 3.1g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

4 brioche buns
6 higher-welfare sausages , (400g total)
4 large jarred roasted red peppers , (whole)
80 g Manchego cheese
4 teaspoons black olive tapenade

Tap For Method

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Halve the brioche buns and quickly toast in a large dry non-stick frying pan on a medium-high heat, then put aside. Squeeze the sausages out of their skins into a bowl, then divide into 4 and with wet hands flatten out into 1cm-thick patties. Drizzle 1 tablespoon of olive oil into the pan, add the patties and cook for 2 minutes on each side, or until golden and cooked through, then remove to a plate. Meanwhile, drain the peppers and cut the Manchego into 4 slices (discarding any rind). Carefully stuff the peppers with the Manchego slices, then cook in the pan until starting to ooze, turning occasionally.

To serve, spread 1 teaspoon of olive tapenade over the base of each bun. Place a sausage patty on each one, then top with the Manchego-stuffed peppers and the bun lids, and get stuck in.