Pork Sausages & Creamy Parsley Sauce
with Sautéed Veggies & Mash
- Milk
- Sulphites
- Gluten
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
Slightly peppery parsley really brightens up the sauce and enhances all the components in this speedy snag dinner. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat May be present: Gluten, Milk, Soy, Wheat)
3 clove
garlic
1
carrot
1 bag
green beans
1 bag
parsley
1 packet
light cooking cream
(Contains: Milk)
½ sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk)
40 g
butter
(Contains: Milk)
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. Turn the sausages, then continue baking until browned and cooked through, 10-15 minutes.
While sausages are baking, finely chop garlic. Thinly slice carrot into half-moons. Trim and halve green beans. Finely chop parsley.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until slightly softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season to taste and cover to keep warm.
TIP: Add a dash of water to speed up the cooking process!
Return frying pan to a 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). Season with pepper. Simmer until slightly reduced, 1-2 minutes. Remove from the heat.
Divide the mash and sautéed veggies between plates. Top with the pork sausages. Pour over the creamy parsley sauce to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy parsley sauce was a standout, with many customers calling it a delicious addition that brought the whole dish together. The pork, garlic, and herb sausages were widely praised for their flavour, though a handful found the garlic or herbs a little overpowering.
- Ease of prep: Most found this a quick and straightforward weeknight meal, and several noted that even kids aged 10–12 were able to cook it with confidence.
- Suggestions: Some found the sauce too salty when using the full stock powder sachet, so consider adding it gradually and tasting as you go. A few customers preferred pan-frying the sausages rather than baking, as oven cooking can make the skin tough — reducing oven time slightly may help.
- Leftovers: Several customers enjoyed this meal just as much the next day, with leftovers reheating well.
- Portions: A number of customers felt two sausages per person wasn't quite enough, and some also noted the mash quantity was on the smaller side — adding an extra potato can help bulk it out.
