Easy Herbed Pork Sausages & Veggie Traybake
with Mustard Mayo
Sausages, bangers, snags - whatever you like to call them, these herby pork delights are heaven on a tray! We've teamed them with loads of baked veggies for goodness and a creamy mustard mayo that lifts this dish to next-level tastiness. Get ready for an easy dinner that really sizzles!
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.
Ingredients
1
beetroot
1
carrot
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1
Peeled & Chopped Pumpkin
1
red onion
1 bag
spinach & rocket mix
1 sachet
Aussie spice blend
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Chop red onion and carrot into bite-sized chunks. Chop beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Add Aussie spice blend and a drizzle of olive oil. Season and toss to combine.
• Place the pork, garlic & herb sausages on another lined oven tray. • Roast the veggies and sausages, turning the sausages halfway, until the veggies are tender and the sausages are browned and cooked through, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• Add spinach & rocket mix and a drizzle of white wine vinegar to the roasted veggies. • Gently toss to combine. Season to taste.
• Divide pork sausages and veggie traybake between plates. • Serve with mustard mayo.
