The quantities provided above are averages only.
600 grams
Potatoes
2 sachet(s)
Central American Style Spice Mix
6 grams
Pork Sausages
(Contains Sulphites, Wheat)
2 sachet(s)
BBQ Sauce
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Chipotle Paste
1 unit(s)
Broccoli
to taste
Salt
to taste
Oil
to taste
Pepper
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with Central American spice mix, oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Pop the sausages onto a lined baking tray and, when the oven is hot, 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.
Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Drizzle with oil, season with salt and pepper then toss to coat.
With 15 mins of sausage cooking time remaining, place the broccoli next to them and bake until the edges are crispy and slightly charred, 10-15 mins.
When everything's finished cooking, remove both trays from the oven.
Drizzle the BBQ sauce and chipotle sauce over the sausages and turn to coat evenly in the glaze.
Serve your BBQ and chipotle glazed sausages between your plates with your broccoli and spiced chips alongside.
Finish with a dollop aioli alongside for dipping.