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.
mustard mayo(ContainsEggMay be present Milk)
peeled & chopped pumpkin
spinach & rocket mix
Aussie spice blend(May be present Gluten)
pork, garlic & herb sausages(ContainsSulphitesMay be present Milk, Gluten, Tree Nuts, Soy)
white wine vinegar
• 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.