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

BUY THE BOOK

Tap For Method

Ingredients

US
Metric

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

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.