Classic Pork Sausages & Spiced Wedges
with Rainbow Apple Slaw
- Eggs
- Soy
Ingredients
1 tin
Sweetcorn
Classic Pork Sausages
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Slaw Mix
2 packet
Potato
1
apple
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Italian Dressing
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into thin 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."
Thinly slice the apple into matchsticks. 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.
