Ingredients
12 chipolata sausages
2 green capsicums, sliced
1 onion, cut into wedges
3 garlic cloves, unpeeled
230 g pack ready-made cheese sauce
4 large hot dog buns (we used submarine rolls)
Method
- Heat oven to 220C/200C fan. Put the chipolatas, capsicums, onion and garlic in a large roasting tin and roast for 25-30 mins or until the sausages are cooked through and the vegetables are starting to caramelise. Gently shake the tin a few times during cooking to help everything to roast evenly.
- When the sausages are almost cooked, warm the cheese sauce following pack instructions and put the rolls in the oven for 4-5 mins to warm through.
- Take the sausages and vegetables out of the oven. Lightly crush the garlic cloves with the back of a spoon to release the cooked garlic, discard the skin and give everything a stir. Season and cut a slit in the rolls, then pile in the sausages, veg and garlic. Spoon in the cheese sauce and serve immediately.
