Pork Sausages & Parmesan Roast Veg
with Apple Salad & Burger Sauce
- Sulphites
- Gluten
- Wheat
- Eggs
- Milk
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
Almost anything goes with our garlic and herb-laced pork snags - and tonight's sides are no exception. The cheesy carrot and potato chunks make a welcome addition to the dish, while the mustard cider-dressed apple salad works to cut through the richness.
Ingredients
1
carrot
1 bag
chopped potato
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1
apple
1 bag
mixed salad leaves
1 packet
mustard cider dressing
1 packet
burger sauce
(Contains: Eggs;)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. • Spread carrot and chopped potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. Drain any excess liquid. • Place carrot and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 15-20 minutes. • Remove tray from oven, then sprinkle veggies with shaved Parmesan cheese. Roast until golden and crispy, a further 5-8 minutes.
Little cooks: Under adult supervision, help sprinkle the cheese over the veggies. Be careful, the tray is hot!
• Meanwhile, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages. • Return to oven to bake until browned and cooked through, a further 10-15 minutes.
• Thinly slice apple. • In a large bowl, combine apple, mixed salad leaves and mustard cider dressing.
Little cooks: Show them how it's done and help toss the salad!
• Divide pork sausages, apple salad and Parmesan roast veggies between plates. • Serve with burger sauce. Enjoy!
