Classic Pork Sausages & Roasted Veggies

Name: Classic Pork Sausages & Roasted Veggies with Hannah's Tomato Relish
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 4 unit potatoes; 2 unit parsnip; 1 unit courgette; 1 unit carrot; 1 sachet Aussie Spice Blend; 1 packet Classic Pork Sausages; ½ unit onion; 2 clove garlic; 2 packet flaked almonds; 1 tin chopped tomatoes; 1 tbs brown sugar; 1 tbs balsamic vinegar; ¼ tsp salt; 30 g butter; 1 bag baby spinach leaves

with Hannah's Tomato Relish

Get up to $175 off

There's no better condiment to serve with classic sausages than Hannah's tomato relish. We can attest to that, because the vote was unanimous when we put the two together. (It's really not surprising, because Hannah is the one who miraculously, and with impossibly good grace, keeps all the plates spinning in our culinary department!)

Allergens:

Sulphites

•Gluten

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

potatoes

2 unit

parsnip

1 unit

courgette

1 unit

carrot

1 sachet

Aussie Spice Blend

1 packet

Classic Pork Sausages

(Contains: Sulphites, Gluten; )

½ unit

onion

2 clove

garlic

2 packet

flaked almonds

(Contains: Almond; )

1 tin

chopped tomatoes

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

brown sugar

1 tbs

balsamic vinegar

¼ tsp

salt

30 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)3110 kJ

Fat43.2 g

of which saturates17.1 g

Carbohydrate52.2 g

of which sugars17 g

Protein31.4 g

Sodium1720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the parsnip (unpeeled) into 1cm chunks. Cut the courgette into 2cm chunks. Thinly slice the carrot (unpeeled) into rounds. Spread the veggies over two oven trays lined with baking paper and sprinkle with the Aussie spice blend. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

While the veggies are roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages and cook, turning regularly, until browned all over, 5-6 minutes. Remove one oven tray, push the veggies to the side slightly and add the sausages. Bake in the oven until cooked through, 12-15 minutes.

While the sausages are cooking, finely chop 1/2 the brown onion. Finely chop the garlic (or use a garlic press). Wipe out the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, brown sugar, balsamic vinegar and the salt. Stir to combine and bring to a simmer. Cook, stirring occasionally, until thickened, 7-8 minutes. Stir through the butter until melted.