Pork and apple are old mates from way back – and the sweet and savoury combo works just as well when the apple is part of a crisp salad. Continue the theme with cheese and potato, another delicious duo that makes this an all-star dinner.
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/ Serving 4 people
/ Serving 4 people
All-American spice blend
shredded Cheddar cheese(ContainsMilk)
classic pork sausages(ContainsSulphites, Gluten)
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, the All-American spice blend and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. In the last 8 minutes of cook time, scatter the shredded Cheddar cheese over the potatoes, then return to the oven and bake until melted and golden.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potatoes are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages and cook, turning regularly, until browned all over, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
While the sausages are cooking, grate the carrot (unpeeled). Thinly slice the apple into wedges. Thinly slice the cucumber. Finely chop the chives.
In a large bowl, combine 1 tbs olive oil with a good squeeze of lemon juice (see ingredients list). Season with a pinch of salt and pepper and mix well.
Just before serving, add the mixed salad leaves, carrot, apple and cucumber to the bowl with the dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the cheesy American potatoes, pork sausages and apple-carrot salad between plates. Garnish with the chives and serve with the smokey aioli.