Classic Pork Sausages & Spiced Wedges
with Rainbow Apple Slaw- Sulphites
- Gluten
- Eggs
- Soy
It's hard to beat simple and classic. Tasty pork sausages baked in the oven, golden Creole-spiced wedges and a tangy and refreshing apple slaw is all you need to win hearts all around the dinner table.
Ingredients
2
potato
1 sachet
Creole spice blend
1 packet
Classic Pork Sausages
(Contains: Sulphites, Gluten; )
½ tin
sweetcorn
1
apple
1 bag
Slaw Mix
1 bottle
Italian dressing
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place the wedges and Creole spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25 minutes.
While the wedges are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the classic pork sausages, turning, until browned, 5-6 minutes.
Transfer the sausages to a second lined oven tray and bake until cooked through, 10-15 minutes.
While the sausages are baking, drain the sweetcorn (see ingredients). Wipe out the frying pan and return to a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl and allow to cool slightly. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Slice the apple into thin sticks. Add the apple and slaw mix to the charred corn. Add the Italian dressing and toss to coat. Season to taste.
Divide the classic pork sausages, spiced wedges and rainbow apple slaw between plates. Serve with the smokey aioli.
