Easy Double Pork Sausages & Celery Slaw
with Cheesy Potatoes & BBQ Mayo- Sulphites
- Gluten
- Wheat
- Milk
- Eggs
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
We've teamed flavourful pork snags with family-friendly sides, including a crunchy slaw dressed with slightly sweet and tangy BBQ mayo (don't knock the combo till you try it!).
Ingredients
2
potato
2 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 stalk
celery
1 bag
slaw mix
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy, 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• While potato is baking, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages and continue baking until browned and cooked through, 10-15 minutes.
TIP: If your oven tray is crowded, spread the sausages over two oven trays!
• Thinly slice celery. • In a large bowl, combine celery, slaw mix, a drizzle of white wine vinegar and 1/2 the BBQ mayo. Toss to coat. Season to taste.
• Divide herby sausages, cheesy potatoes and celery slaw between plates. • Serve with remaining BBQ mayo.
