Pork Sausages & Peppercorn Red Wine Jus

Name: Pork Sausages & Peppercorn Red Wine Jus with Crushed Potatoes & Pea Pod Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; ½ packet parsley; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 packet herbed pork sausages; 1 stalk celery; 1 cucumber; ½ tin sweetcorn; ½ sachet black peppercorns; 1 packet Red Wine Jus; ¼ cup water; 1 bag Shredded Cabbage Mix; ½ packet dijon mustard; 1 packet mayonnaise

with Crushed Potatoes & Pea Pod 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 pea pod slaw isn’t just colourful but packed full of flavour from a dijon mayo. It’s another standout dinner that we can’t get enough of.

We’ve replaced the pea pods in this recipe with lebanese cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Milk

•Gluten

•Sulphites

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

½ packet

parsley

1 sachet

Chicken-Style Stock Powder

1 packet

herbed pork sausages

1 stalk

celery

cucumber

½ tin

sweetcorn

½ sachet

black peppercorns

1 packet

Red Wine Jus

1 bag

Shredded Cabbage Mix

½ packet

dijon mustard

1 packet

mayonnaise

Not included in your delivery

olive oil

20 g

butter

¼ cup

water

Nutrition Values

Energy (kJ)3248 kJ

Fat40.1 g

of which saturates14.3 g

Carbohydrate92.4 g

of which sugars56.2 g

Protein35 g

Sodium3220 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! Little cooks: Kids can help crush the potatoes. Careful they might be hot!

• Meanwhile, heat a large frying pan over medium-high heat with a small 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, thinly slice celery. Drain sweetcorn (see ingredients). Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out frying pan and return to medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds. • Add red wine jus and the water. Simmer until slightly thickened, 1-2 minutes. Season to taste.

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