Pork Sausages & Gravy
with Crushed Potatoes & Dijon Corn Slaw- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
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.
Ingredients
1 tin
Sweetcorn
1 packet
Chopped Potato
(Contains: Sulphites; )
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten, Sulphites, May contain traces of allergens; )
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cabbage Mix
2
Radish
1 packet
Dijon Mustard
1 packet
Parsley
1 packet
Rosemary
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
Not included in your delivery
½ cup
water
¼ tsp
pepper
Nutrition Values
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). Thinly slice radish. Cut rosemary into 2cm sprigs.
- In a medium bowl, combine gravy granules, black pepper and the boiling water, whisking, until smooth, 1 minute.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook rosemary until fragrant, 1 minute.
- Transfer rosemary oil to gravy mixture and stir to combine.
• In a medium bowl, combine shredded cabbage mix, sweetcorn, radish, dijon mustard (see ingredients) and mayonnaise. Season to taste. • Divide pork sausages, crushed potatoes and dijon corn slaw between plates. • Pour gravy jus over sausages to serve. Enjoy!
