[Xmas in July] Pork Sausages & Rosemary Hasselback Potatoes
with Mustard Gravy & Cheesy Tomato Salad
- Sulphites
- Wheat
- Gluten
- Mustard
- Milk
- Sulphites
- May contain traces of allergens
Ingredients
1
Red Onion
1
Tomato
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Rosemary
1 packet
Mixed Salad Leaves
1 packet
Dijon Mustard
(Contains: Mustard; )
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Corn
Nutrition Values
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!
• In a medium bowl, combine gravy granules, Dijon mustard and the boiling water, whisking, until smooth, 1 minute.
• Divide beef sausages, onion, rosemary hasselback potatoes, corn cobs and tomato salad between plates. • Spoon mustard gravy over sausages. Enjoy!
