Pork Sausages & Easy-Prep Cheesy Roast Veg
with Cherry Tomato Salad & Burger Sauce
Almost anything goes with our garlic and herb-laced pork snags - and tonight's sides are no exception. The cheesy roasted veggie chunks make a welcome addition to the dish, while the mustard cider-dressed cherry tomato salad works to cut through the richness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 packet
Chopped Potato
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1 packet
Mixed Salad Leaves
1 packet
Burger Sauce
(Contains: Eggs;)
1 packet
Mustard Cider Dressing
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20 minutes. • Remove tray from oven, then sprinkle veggies with shaved Parmesan cheese. Roast until golden and crispy, a further 5-8 minutes.
Little cooks: Help with sprinkling the cheese over the veggies! Be careful, the tray is hot!
• Meanwhile, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages. • Return to oven to bake until browned and cooked through, a further 10-15 minutes.
• Halve snacking tomatoes. • In a large bowl, combine tomatoes, mixed salad leaves and mustard cider dressing.
Little cooks: Show them how it's done and help toss the salad!
• Divide pork sausages, tomato salad and cheesy roast veggies between plates. • Serve with burger sauce. Enjoy
