Pork Sausages & Herby Hasselback Potatoes

Name: Pork Sausages & Herby Hasselback Potatoes with Mustard Jus & Chessy Charred Corn Cobs
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 20 g butter; 2 Potato; 1 cob Corn; ½ Onion; 1 Tomato; 1 packet herbed pork sausage; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 packet Dijon Mustard; 1 packet thyme; drizzle vinegar (balsamic or white wine); 1 packet Red Wine Jus

with Mustard Jus & Chessy Charred Corn Cobs

Get up to $175 off

Get ready for a mouthful of flavour and comfort! Savoury pork sausages are paired with crispy, golden hasselback potatoes, drizzled with rich mustard jus for that perfect finishing touch. Add a refreshing tomato salad to balance it all out, and you've got a hearty, satisfying meal that’ll have you coming back for more!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Milk

•Gluten

•Sulphites

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

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 cob

Corn

Onion

Tomato

1 packet

herbed pork sausage

(Contains: Gluten, Sulphites; )

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Dijon Mustard

1 packet

thyme

1 packet

Red Wine Jus

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2686 kJ

Calories642 kcal

Fat21.6 g

of which saturates7.4 g

Carbohydrate100.3 g

of which sugars49.9 g

Dietary Fibre14.3 g

Protein35 g

Sodium2514 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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop rosemary. • In a small heatproof bowl, add rosemary and the butter and heat in 10 second bursts, until melted. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, brush over rosemary butter and season with salt. Toss gently to combine and roast, flat side down, until tender, 30-35 minutes.

Little cooks: Take the lead by brushing the rosemary butter onto the potatoes!

• Meanwhile, cut corn cob in half. Thinly slice brown onion (see ingredients). Roughly chop tomato. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised beef and onion sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a pinch of brown sugar, cooking, until softened.

• Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season.

Little cooks: Help wash and toss the salad!