Pork Sausages & Rosemary Gravy
with Crushed Potatoes & Dijon-Corn Slaw
These aren’t any ordinary silly sausages, they’re herby pork sausages coated in a punchy rosemary gravy. If you look closer, that slaw isn’t just colourful but packed full of flavour from Dijon mayo to corn to radish. It’s another standout dinner that we can’t get enough of (and you won't either!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 packet
Chopped Potato
(Contains: Sulphites; )
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
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
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Roughly chop parsley (see ingredients).
• 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, the pepper and 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 second medium bowl, combine shredded cabbage mix, sweetcorn, radish, Dijon mustard (see ingredients) and the mayonnaise. Season to taste.
• Divide pork sausages, crushed potatoes and Dijon-corn slaw between plates.
• Pour rosemary gravy over sausages to serve. Enjoy!
