HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausages & Creamy Parsley Sauce
Pork Sausages & Creamy Parsley Sauce

Pork Sausages & Creamy Parsley Sauce

with Sautéed Veggies & Mash

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Slightly peppery parsley really brightens up the sauce and enhances all the components in this speedy snag dinner.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

pork, garlic & herb sausages

(ContainsSulphitesMay be present Tree Nuts, Gluten, Milk, Soy)

3 clove




1 bag

green beans

1 bag


1 packet

light cooking cream


½ sachet

chicken-style stock powder

Not included in your delivery

olive oil

2 tbs



40 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3678 kJ
Fat61.7 g
of which saturates31.1 g
Carbohydrate43.2 g
of which sugars11.9 g
Protein32.6 g
Sodium1029 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


While the potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. Turn the sausages, then continue baking until browned and cooked through, 10-15 minutes.


While sausages are baking, finely chop garlic. Thinly slice carrot into half-moons. Trim and halve green beans. Finely chop parsley.


In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until slightly softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season to taste and cover to keep warm.

TIP: Add a dash of water to speed up the cooking process!


Return frying pan to a medium heat with a drizzle of olive oil and the remaining butter. Cook remaining garlic until fragrant, 1-2 minutes. Stir in light cooking cream, parsley and chicken-style stock powder (see ingredients). Season with pepper. Simmer until slightly reduced, 1-2 minutes. Remove from the heat.


Divide the mash and sautéed veggies between plates. Top with the pork sausages. Pour over the creamy parsley sauce to serve.