Pork Sausages & Herb Hasselback Potatoes
with Honey-Mustard Gravy & Cucumber Salad
- Milk
- Sulphites
- Gluten
- Wheat
- Soy
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Herby pork sausages, pan-seared to perfection, sure sounds like a winner protein to us. Level up thyme potatoes by making them hasselback style and team with some corn, an easy salad and a honey-mustard gravy for a flavour profile that feels like hitting a homerun!
Ingredients
2
Potato
1 packet
Thyme
1
Corn
1
Cucumber
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 sachet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
½ cup
boiling water
½ tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop thyme. • In a small microwave-safe bowl, add thyme and half the butter and microwave in 10 second bursts, until melted. • Place 1 potato half, flat-side down on a board, between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, flat side down and repeat with the remaining potato. Brush over thyme butter and season with salt. Toss gently to combine and roast until tender, 30-35 minutes.
Little cooks: Take the lead by brushing the thyme butter onto the potatoes!
• Meanwhile, cut corn cob in half. Thinly slice cucumber into half-moons. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.
• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over high heat. • Cook pork sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• When potatoes have 5 minutes remaining, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Stir through Dijon mustard, the honey and remaining butter, until combined.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• Divide pork sausages, thyme hasselback potatoes, corn cobs and cucumber salad between plates. • Pour honey-mustard gravy over sausages to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sausages were flavoursome, and the honey-mustard gravy added a tangy, complementary taste. Many enjoyed the herby potatoes and sweet corn.
- Ease of prep: Hasselback potatoes were tricky to slice finely, but overall the dish was simple to prepare.
- Suggestions: Some suggested adding peas or extra salad items like carrot or tomato for more variety. Consider steaming the corn instead of baking for better results.
- Portions: A few found the meal not quite filling enough; consider increasing portion sizes or adding extra vegetables.
