Herby Pork Sausages & Scalloped Potatoes

Name: Herby Pork Sausages & Scalloped Potatoes with Garlicky Veggies
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 3 clove garlic; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1 bag sugar snap peas; 1 packet Pork, Garlic & Herb Sausages; 1 bag baby spinach leaves; 1 packet grated Parmesan cheese

with Garlicky Veggies

Get up to $200 off!

We've giving bangers and mash an upgrade with our pork sausages, garlicky veggies and creamy scalloped potatoes covered in a cheesy sauce that's so delicious you'll want to pour it over the whole shebang!

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!

Tags:

Kid Friendly

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Sulphites

•Gluten

•Wheat

The quantities provided above are averages only.

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.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

3 clove

garlic

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 bag

sugar snap peas

1 packet

Pork, Garlic & Herb Sausages

(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3177 kJ

Fat54.1 g

of which saturates26 g

Carbohydrate35.4 g

of which sugars7.6 g

Protein31.5 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice potato into thin rounds. Finely chop garlic. Cook potato in the boiling water until just tender, 3-4 minutes. Drain and set aside.

In a baking dish, combine light cooking cream, chicken-style stock powder and 1/2 the garlic. Season with salt and pepper. Add potato slices and arrange so they sit flat, gently shaking the dish to cover with cream mixture. Sprinkle with grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake until potato is softened, 15 minutes. Remove the foil, then bake until golden and centre can be easily pierced with a knife, a further 10 minutes.

Little cooks: Take the lead and help combine the cream mixture! You can also help arrange the potato slices in the dish, and sprinkle the cheese on top!

While the potatoes are baking, trim sugar snap peas.

Little cooks: Help wash the snap peas (and save a couple to snack on after!).

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork, garlic & herb sausages, turning occasionally, until browned, 8-10 minutes. Transfer to a lined oven tray and bake until cooked through, 10-15 minutes.

When the sausages have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook sugar snap peas until tender, 2-3 minutes. Add baby spinach leaves and cook, stirring, until wilted, 1-2 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season to taste.

TIP: Add the spinach in batches if it doesn't fit in the pan in one go!