Herby Pork Sausages & Scalloped Potatoes
with Almond & Garlic Veggies
We've giving bangers and mash an upgrade with our pork, garlic & herb sausages, veggies and creamy scalloped potatoes covered in a cheesy sauce that's so delicious you'll want to pour it over the whole shebang!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
3 clove
garlic
1 packet
light thickened cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 bag
green beans
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
Not included in your delivery
olive oil
10 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into thin slices. Finely chop the garlic. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain.
In a baking dish, combine the light thickened cream, vegetable stock powder and 1/2 the garlic. Season with salt and pepper. Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the scalloped potatoes are baking, trim the green beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the pan is hot, cook the pork, garlic & herb sausages, turning occasionally, until browned, 8-10 minutes. Transfer the sausages to a lined oven tray and bake until cooked through, 10-15 minutes.
When the potato and sausages have 5 minutes cook time remaining, return the frying pan to a medium-high heat with the butter (if using) and a drizzle of olive oil. Add the green beans and a splash of water and cook until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season.
TIP: Add the spinach in batches if it doesn't fit in your pan in one go!
Divide the scalloped potatoes, sausages and green veggies between plates. Sprinkle the flaked almonds over the veggies.
