Pork Sausages & Herby Hasselback Potatoes
with Mustard Jus & Chessy Charred Corn Cobs- Milk
- Gluten
- Sulphites
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Get ready for a mouthful of flavour and comfort! Savoury pork sausages are paired with crispy, golden hasselback potatoes, drizzled with rich mustard jus for that perfect finishing touch. Add a refreshing tomato salad to balance it all out, and you've got a hearty, satisfying meal that’ll have you coming back for more! This recipe is under 650kcal per serving.
Ingredients
2
Potato
1 cob
Corn
½
Onion
1
Tomato
1 packet
herbed pork sausage
(Contains: Gluten, Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dijon Mustard
1 packet
thyme
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop rosemary. • In a small heatproof bowl, add rosemary and the butter and heat in 10 second bursts, until melted. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, brush over rosemary butter and season with salt. Toss gently to combine and roast, flat side down, until tender, 30-35 minutes.
Little cooks: Take the lead by brushing the rosemary butter onto the potatoes!
• Meanwhile, cut corn cob in half. Thinly slice brown onion (see ingredients). Roughly chop tomato. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.
• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised beef and onion sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a pinch of brown sugar, cooking, until softened.
• Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season.
Little cooks: Help wash and toss the salad!
• In a medium bowl, combine gravy granules, Dijon mustard and the boiling water, whisking, until smooth, 1 minute to make the jus.
• Divide beef sausages, onion, rosemary hasselback potatoes, corn cobs and tomato salad between plates. • Spoon mustard jus over sausages. Enjoy!
