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Pork Sausages & Pepper Red Wine Jus
Pork Sausages & Pepper Red Wine Jus

Pork Sausages & Pepper Red Wine Jus

with Crushed Potatoes & Dijon Corn Slaw

These aren’t any ordinary silly sausages, they’re herby pork sausages coated in a punchy peppercorn red wine jus. If you look closer, that slaw isn’t just colourful but packed full of flavour from dijon mayo. It’s another standout dinner that we can’t get enough of.

Allergens:
Milk
Gluten
Sulphites
Gluten(Wheat)
Eggs

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

Total25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

1 packet

herbed pork sausages

(Contains: Gluten, Sulphites; )

½ tin

sweetcorn

1 packet

Baby Leaves

1 sachet

Gravy Granules

(Contains: Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

½ packet

Dijon mustard

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ cup

boiling water

Nutrition Values

Energy (kJ)3136 kJ
Calories750 kcal
Fat42.6 g
of which saturates14.3 g
Carbohydrate86.4 g
of which sugars53.6 g
Dietary Fibre5.7 g
Protein29.4 g
Sodium2901 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

Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Cut potato into large chunks. Roughly chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Remove saucepan from heat and return potato to the pan. Add the butter, parsley and chicken-style stock powder and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry!

2
2

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes. Transfer to a plate and cover to keep warm.

3
3

• Meanwhile, drain sweetcorn (see ingredients). Roughly chop baby leaves. • Wipe out frying pan and return to medium-high heat. • Add red wine jus and the water. Simmer until slightly thickened, 1-2 minutes. Season generously with pepper.

4
4

• In a medium bowl, combine shredded cabbage mix, sweetcorn, baby leaves, dijon mustard (see ingredients) and mayonnaise. Season to taste. • Divide pork sausages, crushed potatoes and dijon corn slaw between plates. • Pour pepper red wine jus over sausages to serve. Enjoy!

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