Pork Sausages & Creamy Parsley Sauce
with Sautéed Veggies & Mash
- Milk
- Sulphites
- Gluten
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
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!
Ingredients
2
potato
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat May be present: Gluten, Milk, Soy, Wheat.)
3 clove
garlic
1
carrot
1 bag
green beans
1 bag
parsley
1 packet
light cooking cream
(Contains: Milk)
½ sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk)
40 g
butter
(Contains: Milk)
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy parsley sauce, which enhanced the dish. Some found the pork sausages tasty, while others felt they were overpowering.
- Ease of prep: Customers appreciated the simple, quick preparation. Baking sausages in the oven was a new technique that many enjoyed.
- Suggestions: Some recommended adjusting salt to taste, as a few found the sauce too salty. Consider frying sausages for a less tough skin.
- Leftovers: The meal reheated well, with some customers using the sauce idea in other dishes later.
- Portions: Several mentioned needing more potato for the mash or extra sausages to feel satisfied.
