HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Pork Sausages & Scalloped Potatoes
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Herby Pork Sausages & Scalloped Potatoes

Herby Pork Sausages & Scalloped Potatoes

with Almond & Garlic Veggies

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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!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree NutsSulphites

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

3 clove

garlic

1 packet

light thickened cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 bag

green beans

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

pork, garlic & herb sausages

(ContainsSulphitesMay be present Milk, Soy, Tree Nuts, Gluten)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3581 kJ
Fat63.6 g
of which saturates29.1 g
Carbohydrate38.8 g
of which sugars7 g
Protein31.9 g
Sodium1326 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

While the scalloped potatoes are baking, trim the green beans.

4

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.

5

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!

6

Divide the scalloped potatoes, sausages and green veggies between plates. Sprinkle the flaked almonds over the veggies.