Double Pork Sausages & Homemade Potato Rosti
Take your cooking skills to the next level!
Here to challenge your inner chefs, our 'skill up' recipes will take you from zero to hero. Tonight, take on the potato rosti - a form of hash brown that is made by grating the potatoes and pan frying them until they are golden and crispy. Delish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
8
Pork, Garlic & Herb Sausages
2
Potato
1 packet
Balsamic Vinaigrette Dressing
1 packet
Green Beans
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place pork, garlic & herb sausages on a lined oven tray, drizzle with olive oil, and turn to coat. • Bake until cooked through, 10-14 minutes. • While the sausages are cooking, trim green beans and transfer to a microwave-safe bowl with a splash of water, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool. TIP: Spread over two oven trays if your trays are getting crowded.
• Grate potato, then squeeze out excess moisture using a paper towel. • In a small microwave-safe bowl, melt the butter in the microwave in 10 second bursts. • In a large bowl, combine grated potato, vegetable stock, the plain flour, butter and a generous pinch of pepper. TIP: Squeezing out the excess moisture helps ensure a crisp rosti! Little cooks: Join the fun by combining the rosti mixture!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.
• In a second large bowl, combine green beans, spinach & rocket mix and balsamic vinaigrette dressing. • Divide pork sausages, potato rosti and green bean balsamic salad between plates. Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Take the lead by tossing the salad!
