Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper. 

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the sausages on another baking tray.

Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

While the wedges and sausages cook, halve, peel and thinly slice the onion. Grate the Cheddar cheese.

Slice the buns down through the middle (but not all the way through).

Heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once the onion is cooked, divide the mayo (see pantry for amount) between the buns and spread it out evenly. 

Add a sausage in each bun and top with your onions and a drizzle of sriracha.

Sprinkle over the grated cheese and transfer the filled buns onto the baking tray used for the sausages.

Pop the baking tray into your oven until melted and golden, 5 mins.

Meanwhile, put the red wine vinegar into a small bowl and add the olive oil for the dressing(see pantry for amount). Season with salt, pepper and add a pinch of sugar. Mix together.

Add the rocket to the bowl and toss to coat.

Pop your loaded sausages on each plate. Serve with the wedges and the salad on the side.

Enjoy!