Pork Sausages & Pepper Red Wine Jus

Name: Pork Sausages & Pepper Red Wine Jus with Crushed Potatoes & Dijon Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 Potato; 1 packet Parsley; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 packet herbed pork sausages; ½ tin sweetcorn; 1 packet Baby Leaves; 1 sachet Gravy Granules; ½ cup boiling water; 1 packet Shredded Cabbage Mix; ½ packet Dijon mustard; 1 packet mayonnaise

with Crushed Potatoes & Dijon Corn Slaw

Get up to $175 off

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

Potato

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

1 packet

herbed pork sausages

½ tin

sweetcorn

1 packet

Baby Leaves

1 sachet

Gravy Granules

1 packet

Shredded Cabbage Mix

½ packet

Dijon mustard

1 packet

mayonnaise

Not included in your delivery

olive oil

20 g

butter

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

• 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!

• 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.

• 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.

• 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!