Classic Pork Sausages & Scalloped Potatoes
with Buttery Greens
- Tree nuts
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
Classic Pork Sausages
1 packet
Green beans
1 packet
Pine Nuts
(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Cream
(Contains: Milk; )
1
Silverbeet
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Very thinly slice the potato into rounds. Finely chop the garlic. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain.
In a small baking dish, combine the longlife cream, chicken-style stock powder and 1/2 the garlic, then season with salt and pepper. Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potatoes have softened, 40 minutes. After 40 minutes, remove the foil and return to the oven. Bake until golden and the centre can be easily pierced with a knife, 10 minutes.
Trim the green beans. Roughly chop the silverbeet. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
When the potatoes have 25 minutes of cook time remaining, place the classic pork sausages onto a second lined oven tray and bake until golden and cooked through, 20-25 minutes.
Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the green beans with a splash of water until tender, 3-4 minutes. Add the silverbeet and cook, stirring, until tender, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide the scalloped potatoes, classic pork sausages and buttery greens between plates. Garnish the greens with the toasted pine nuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the scalloped potatoes, but opinions on the sausages were mixed; some found them tasty while others thought they were too peppery or bland.
- Ease of prep: The scalloped potatoes were praised for being easy to make, though some noted the overall cooking time was longer than expected.
- Suggestions: Consider pan-frying the sausages for better texture; add more liquid to the potato dish to keep it creamy.
- Portions: Several reviewers mentioned wanting more sausages, suggesting two per person would be better.
- Texture: Some found the sausage skin tough; try cooking at a lower temperature or for less time to avoid dryness.
