Quick Pork Sausages & Peppercorn Gravy

Name: Quick Pork Sausages & Peppercorn Gravy with Crushed Potatoes & Creamy Dijon Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 stalk celery; 1 tin sweetcorn; ½ sachet black peppercorns; 1 sachet Gravy Granules; ½ cup boiling water; 1 bag Shredded Cabbage Mix; ½ packet Dijon mustard; 1 packet mayonnaise; 1 packet herbed pork sausages

with Crushed Potatoes & Creamy Dijon Slaw

Get up to $175 off

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.

Tags:

Kid Friendly

Allergens:

Milk

•Wheat

•Egg

•Gluten

•Schwefeldioxide und Sulfite

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

1 sachet

Chicken-Style Stock Powder

1 stalk

celery

1 tin

sweetcorn

½ sachet

black peppercorns

1 sachet

Gravy Granules

1 bag

Shredded Cabbage Mix

½ packet

Dijon mustard

1 packet

mayonnaise

1 packet

herbed pork sausages

Not included in your delivery

olive oil

20 g

butter

½ cup

boiling water

Nutrition Values

Energy (kJ)2880 kJ

Fat37.6 g

of which saturates13.7 g

Carbohydrate83.1 g

of which sugars46.4 g

Protein30.3 g

Sodium3121 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 Pan

•Large Non-Stick Pan

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, turning occasionally, until browned all over and cooked through, 12-15 minutes.

• Meanwhile, tpeppercorns (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! In a medium heatproof bowl, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• In a second medium bowl, combine shredded cabbage mix, sweetcorn, celery, mayonnaise and dijon mustard (see ingredients). Season to taste. • Divide pork sausages, crushed potatoes and creamy dijon slaw between plates. • Top sausages with peppercorn gravy. Enjoy!