Pork Sausage & Pickled Cabbage Roll
with Wedges & Gherkin Aioli
- Sulphites
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Lupin
- Sesame
- Almond
- Hazelnut
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!
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: Gluten, Wheat, Eggs, Milk, Soy; May be present: Soy, Lupin, Sesame, Almond, Hazelnut.)
1 packet
Garlic Aioli
(Contains: Eggs;)
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
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!
