Quick Double Pork Sausages & Peppercorn Gravy
with Creamy Dijon Slaw & Peppercorn Red Wine Jus
- Sulphites
- Wheat
- Gluten
- Mustard
- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Sesame
- Fish
- Eggs
These aren’t any ordinary silly sausages, they’re herby pork sausages coated in a punchy peppercorn gravy. 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. *We've replaced the gravy granules in this recipe with red wine jus and the sweetcorn with cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*
Ingredients
1 tin
Sweetcorn
8
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten, Sulphites, May contain traces of allergens; )
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Mayonnaise
(Contains: May contain traces of allergens, Soy, Sesame, Fish, Eggs; )
1 packet
Parsley
1 packet
Dijon Mustard
(Contains: Mustard; )
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
packet
Baby Leaves
1 packet
Shredded Cabbage Mix
1
baby kale
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. • 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 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 in batches, turning occasionally, until browned all over and cooked through, 12-15 minutes.
• Meanwhile, thinly slice celery and cut cucumber in thin half-moons. • 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 a medium-high heat. Cook crushed peppercorns, 30 seconds or until fragrant. • Add red wine jus and the water . Simmer for 1-2 minutes until slightly thickened. Season to taste.
• In a medium bowl, combine shredded cabbage mix, cucumber, celery, dijon mustard (see ingredients) and mayonnaise. Season to taste. • Divide pork sausages, crushed potatoes and creamy dijon slaw between plates. • Top sausages with peppercorn red wine jus. Enjoy!
