Pork Sausages & Creamy Parsley Sauce
with Sautéed Veggies & Mash
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!
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.
2
potato
1 packet
pork, garlic & herb sausages
(ContainsSulphitesMay be present Tree Nuts, Gluten, Milk, Soy)3 clove
garlic
1
carrot
1 bag
green beans
1 bag
parsley
1 packet
light cooking cream
(ContainsMilk)½ sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 tbs
milk
(ContainsMilk)40 g
butter
(ContainsMilk)
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.