Double Pork Sausages & Creamy Parsley Sauce
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Double Pork Sausages & Creamy Parsley Sauce

Double Pork Sausages & Creamy Parsley Sauce

with Sautéed Veggies & Mash

Allergens:
Milk
•Sulphites
•Gluten
•Wheat

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Pork, Garlic & Herb Sausages

(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )

3

garlic

1

carrot

1

broccoli

1

light cooking cream

(Contains Milk;)

1

chicken-style stock powder

1

parsley

2

sweet potato

Not included in your delivery

olive oil

milk

(Contains Milk;)

butter

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Nutritional Values

Energy (kJ)5334 kJ
Calories0 kcal
Fat95.6 g
of which saturates43.9 g
Carbohydrate52.1 g
of which sugars22.6 g
Dietary Fibre0 g
Protein50.3 g
Cholesterol0 mg
Sodium1733 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel sweet potato, then cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then return to pan. • Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Work those muscles and help mash the sweet potato!

2

• While the sweet potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. • Turn sausages, then return to oven to continue baking until browned and cooked through, 10-15 minutes.

~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your pork sausages, spread them over two lined oven trays if your tray is crowded.

3

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Cut broccoli into small florets, then roughly chop the stalk. • Finely chop parsley.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and broccoli, tossing, until slightly softened, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Season to taste, then cover to keep warm.

TIP: Add a dash of water with the carrot and broccoli to help speed up the cooking process!

5

• Return frying pan to medium heat with a drizzle of olive oil and the remaining butter. • Cook remaining garlic until fragrant, 1-2 minutes. • Stir in light cooking cream, parsley and chicken-style stock powder (see ingredients). Simmer until slightly reduced, 1-2 minutes • Remove from heat. Season with pepper.

6

• Divide sweet potato mash and sautéed veggies between plates. • Top with pork sausages. • Pour over creamy parsley sauce to serve. Enjoy!

Little cooks: Under adult supervision, add the finishing touch by pouring the sauce on top. Be careful, the sauce is hot!