Pork Sausage & Pickled Cabbage Roll

Name: Pork Sausage & Pickled Cabbage Roll with Wedges & Gherkin Aioli
Total time: 35 min
Yield: 2
Cuisine: German
Ingredients: olive oil; 2 potato; 1 sachet Nan's special seasoning; ¼ tsp salt; ½ tbs sugar; ¼ cup white wine vinegar; 1 packet Shredded Cabbage Mix; 2 Red Radish; 1 Brown Onion; 1 packet Parsley; 1 packet Pork, Garlic & Herb Sausages; 2 Hot Dog Bun; 1 packet Garlic Aioli; 1 packet Gherkin Relish; 1 sachet Crispy Shallots

with Wedges & Gherkin Aioli

Get up to $200 off!

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 gherkin aioli, this is one fine looking hot dog!

Allergens:

Sulphites

•Gluten

•Wheat

•Eggs

•Milk

•Soy

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

Nan's special seasoning

1 packet

Shredded Cabbage Mix

Red Radish

Brown Onion

1 packet

Parsley

1 packet

Pork, Garlic & Herb Sausages

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

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

Gherkin Relish

1 sachet

Crispy Shallots

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

sugar

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)4767 kJ

Calories1139 kcal

Fat68.7 g

of which saturates20.3 g

Carbohydrate99 g

of which sugars29.6 g

Dietary Fibre16.4 g

Protein46.2 g

Sodium1902 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with Nan’s special seasoning, 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 buns 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 gherkin relish. • Slice buns in half lengthways, three quarters of the way through. Spread with gherkin aioli. Fill with pork sausages and pickled cabbage. • Sprinkle over crispy shallots. • Serve with wedges and any remaining gherkin aioli and pickled cabbage. Enjoy!