Quick Pork Sausages & Crushed Potatoes
with Creamy Dijon Slaw & Peppercorn Red Wine Jus- Milk
- Gluten
- Sulphites
- Eggs
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Wheat
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
2
potato
1 sachet
Chicken-Style Stock Powder
1 packet
herbed pork sausages
(Contains: Gluten, Sulphites; )
1 stalk
celery
1
cucumber
½ sachet
black peppercorns
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 bag
Shredded Cabbage Mix
½ packet
Dijon mustard
1 packet
mayonnaise
(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )
Not included in your delivery
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, in a large frying pan heat a small drizzle of olive oil over medium-high heat. • Cook herbed pork sausages, 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!
