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Pork Sausage & Pickled Cabbage Roll
Pork Sausage & Pickled Cabbage Roll

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 gherkin aioli, this is one fine looking hot dog!

We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Allergens:
Eggs
Gluten
Sulphites
Wheat
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

1 packet

Garlic Aioli

(Contains: Eggs;)

Pork Sausages

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

1 sachet

Crispy Shallots

2

Hot Dog Bun

(Contains: Eggs, Gluten, Wheat, Milk, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)

4

Pork, Garlic & Herb Sausages

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

1

Brown Onion

1 packet

Parsley

1 packet

Shredded Cabbage Mix

2

Sweet Potato

1 packet

Gherkin Relish

1 sachet

Nan's Special Seasoning

2

Red Radish

Not included in your delivery

¼ cup

white wine vinegar

1 drizzle

olive oil

¼ tsp

salt

½ tbs

sugar

Nutritional Values

Calories954 kcal
Energy (kJ)3990 kJ
Fat58.9 g
of which saturates16.7 g
Carbohydrate79.5 g
of which sugars25.9 g
Dietary Fibre13.7 g
Protein33.4 g
Sodium1650 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on 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 between two trays.

2

• 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.

3

• 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 with a splash of water, tossing occasionally, and cook, until browned.

4

• When sausages have 5 minutes remaining, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.

5

• Drain pickled cabbage and return to bowl. • Add red radish, parsley and a drizzle of olive oil, tossing to combine. Season with pepper.

6

• In a small bowl, combine garlic aioli and gherkin relish. • Slice buns in half lengthways, 3/4 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!

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