Pork Sausages & Cheesy Potatoes
with Apple-Carrot Salad
Pork and apple are old mates from way back – and the sweet and savoury combo works just as well when the apple is part of a crisp, citrusy salad. Continue the theme with cheese and spiced potato, another delicious duo that makes this an all-star dinner.
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Ingredients
2
sweet potato
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1
carrot
1
apple
1 bag
herbs
½
lemon
1 bag
mixed leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
½ sachet
All-American spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend (see ingredients) and a pinch of salt and pepper. Toss to coat, then spread out in a single layer. Roast until almost tender, 15-20 minutes. Remove tray from oven. Sprinkle grated Parmesan cheese over sweet potato, then return to oven to roast until melted and golden, 5 minutes.
TIP: If your oven tray is crowded, divide the sweet potatoes between two trays.
While potatoes are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook pork, garlic & herb sausages, turning occasionally, until browned all over, 5-6 minutes. Transfer sausages to a second lined oven tray, then bake until cooked through, 12-15 minutes.
While sausages are baking, grate carrot. Slice apple into thin wedges. Cut lemon into wedges. Finely chop herbs.
In a large bowl, combine a good drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
Just before serving, add the mixed leaves, carrot and apple to bowl with the dressing. Toss to coat.
Divide pork sausages, cheesy potatoes and apple-carrot salad between plates. Dollop over the smokey aioli and sprinkle with chives to serve.
