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 salad. Continue the theme with cheese and potato, another delicious duo that makes this an all-star dinner.
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.
Ingredients
2
potatoes
½ sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
1
carrot
1
apple
1 bunch
chives
½
lemon
1 bag
mixed salad leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and Aussie spice blend (see ingredients) on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. In the last 8 minutes of baking time, scatter the shredded Cheddar cheese over the potatoes then return to the oven and bake until melted and golden.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the classic pork sausages, turning, until browned, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
While the sausages are baking, grate the carrot (unpeeled). Slice the apple into thin wedges. Cut the lemon (see ingredients) into wedges.
In a large bowl, combine a good drizzle of olive oil with a good squeeze of lemon juice. Season with salt and pepper and mix well.
Just before serving, combine the mixed salad leaves, carrot and apple with the dressing.
Finely chop the chives. Divide the cheesy potatoes, pork sausages and apple and carrot salad between plates. Garnish with the chives and serve with the smokey aioli.
