Pork Sausages & Garlic-Crushed Potatoes
with Caramelised Onion & Pea Pod Salad- Sulphites
- Wheat
- Gluten
- Milk
- Sulphites
- May contain traces of allergens
- Soy
Fire up the grill and dive into a backyard BBQ feast! Juicy grilled pork sausages take centre stage, paired with buttery garlic potatoes that are oh-so-satisfying. On the side, a fresh pea pod salad brings a crisp, garden-fresh crunch, while honey-mustard sauce ties it all together. If you don’t have a BBQ, follow along with our stovetop method!
Ingredients
1
Red Onion
4
herbed pork sausage
(Contains: Sulphites, May contain traces of allergens, Sulphites, Wheat, Gluten; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Pea Pods
1 packet
Honey-Mustard Sauce
(Contains: Soy, May contain traces of allergens, Milk; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Preheat BBQ to high heat.
• Cut potato into bite-size chunks.
• Trim pea pods and halve lengthways.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• Brush the herbed pork sausages with olive oil.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute.
• Add chicken-style stock powder. Stir to combine, then remove from heat.
• Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When BBQ is hot, grill sausages, turning occasionally, until cooked through and slightly charred, 8-12 minutes.
No BBQ? In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook sausages, turning occasionally, until browned and cooked
through, 10-12 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred,
4-5 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pea pods, tossing, until tender, 2-3 minutes. Transfer to a plate.
• When pea pods have cooled slightly, combine mixed salad leaves, pea pods, a drizzle of balsamic vinegar and a olive oil in a medium bowl. Season to taste with salt and pepper.
• Divide pork sausages, garlic-crushed potatoes and pea pod salad between plates.
• Top sausages with grilled onion.
• Serve with honey mustard sauce. Enjoy!
