Double Pork Sausages & Sweet Mustard Onion Sauce

Name: Double Pork Sausages & Sweet Mustard Onion Sauce with Potato Wedges & Nutty Broccoli Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 packet herbed pork sausages; 1 bag broccoli florets; ¼ cup water (for the veggies); 1 packet roasted almonds; ½ packet Dijon mustard; 1 packet Onion Chutney; 2 tbs water (for the sauce); 1 bag Mixed Salad Leaves; 1 packet Balsamic & Olive Oil Dressing

with Potato Wedges & Nutty Broccoli Salad

Get up to $175 off

This sauce is next-level amazing and will surely leave a big impression at your dinner time. How can it not dazzle with sweet caramelised onion chutney and dijon mustard combined together to go on top of herby pork sausages? Our mouths are already watering just thinking about it!

Tags:

Over 30g protein

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Almond

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 packet

herbed pork sausages

1 bag

broccoli florets

1 packet

roasted almonds

½ packet

Dijon mustard

1 packet

Onion Chutney

1 bag

Mixed Salad Leaves

1 packet

Balsamic & Olive Oil Dressing

Not included in your delivery

olive oil

¼ cup

water (for the veggies)

2 tbs

water (for the sauce)

Nutrition Values

Energy (kJ)3865 kJ

Fat49.8 g

of which saturates14.5 g

Carbohydrate118 g

of which sugars74.7 g

Protein57.6 g

Sodium4149 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Place herbed pork sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking until browned and cooked through, 10-15 minutes. TIP: Spread sausages over two oven trays if your tray is getting crowded.

• Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • Meanwhile, roughly chop roasted almonds. • To a small heatproof bowl, combine dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.

• Add mixed salad leaves into a large bowl, along with broccoli, roasted almonds and balsamic & olive oil dressing. Season and toss to combine. • Divide pork sausages, potato wedges and nutty broccoli salad between plates. • Top sausages with sweet mustard onion sauce. Enjoy!