• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges, then place on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat. 
• Spread out evenly, then bake until tender, 20-25 minutes.

 
Little cooks: Kids can help toss the wedges. 

• Meanwhile, place herbed pork sausages on a second lined oven tray, drizzle with olive oil and turn to coat.
• Bake until cooked through, 12-16 minutes. 

• Slice brioche hotdog buns lengthways, 3/4 of the way through. Slice apple
(see ingredients) into thin sticks. 
• Bake buns directly on the wire oven rack until heated through, 5-7 minutes. 
• In a medium bowl, combine slaw mix, apple and a drizzle of white wine
vinegar and olive oil. Season with salt and pepper to taste. 

• Slice sausages in half lengthways. 
• Spread bases of hot dog buns with some dill & parsley mayonnaise. Top 
with onion chutney, slaw and sausages. 
• Divide potato wedges between plates. Serve with remaining dill-parsley 
mayo. Enjoy! 

Little cooks: Kids can take the lead and help build the subs!