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Classic Pork Sausages & Spiced Wedges
Classic Pork Sausages & Spiced Wedges

Classic Pork Sausages & Spiced Wedges

with Rainbow Apple Slaw

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.

Allergens:
Sulphites
Gluten
Eggs
Soy

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 amount

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

/ per serving
Energy (kJ)3443 kJ
Fat45.8 g
of which saturates12.8 g
Carbohydrate58 g
of which sugars14.9 g
Protein33.6 g
Sodium1665 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 Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

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.

2
2

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.

3
3

Transfer the sausages to a second lined oven tray and bake until cooked through, 10-15 minutes.

4
4

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.

5
5

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.

6
6

Divide the classic pork sausages, spiced wedges and rainbow apple slaw between plates. Serve with the smokey aioli.

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