Pork Sausage & Pickled Cabbage Roll
with Wedges & Gherkin Aioli
We are getting in touch with our German roots tonight, plating up a German-style pork sausage and pickled cabbage combo. With some stellar spiced wedges and mustard aioli, this is one fine looking hot dog!
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.
Ingredients
2
potato
1 sachet
Nan's special seasoning
1 packet
Shredded Cabbage Mix
2
Red Radish
1
Brown Onion
1 packet
Parsley
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
2
Hot Dog Bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
Garlic Aioli
(Contains Egg;)
1 packet
wholegrain mustard
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
¼ tsp
salt
½ tbs
sugar
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle with Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, in a medium bowl, combine the salt, sugar and white wine vinegar. • Scrunch shredded cabbage mix in your hands, then add it to pickling liquid. Add enough water to just cover cabbage. Set aside.
• When wedges have 15 minutes remaining, thinly slice red radish and brown onion. • Roughly chop parsley. • In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook pork, garlic & herb sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a splash of water and cook, tossing occasionally, until browned.
• When sausages have 5 minutes remaining, bake hot dog bun directly on wire oven rack until heated through, 3 minutes.
• Drain pickled cabbage and return to bowl. • Add red radish, parsley and a drizzle of olive oil, tossing to combine. Season with pepper.
• In a small bowl, combine garlic aioli and wholegrain mustard. • Slice buns in half lengthways, three quarters of the way through. Spread with mustard aioli. Fill with pork sausages and pickled cabbage. • Sprinkle over crispy shallots. • Serve with wedges and any remaining mustard aioli and pickled cabbage. Enjoy!