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Pork Sausages & Creamy Crushed Potatoes

Pork Sausages & Creamy Crushed Potatoes

with Caramelised Onion & Apple-Cucumber Salad

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What’s not to love about a snag or two? We’ve teamed ours with creamy potatoes infused with cheese and chives, plus a crisp apple and cucumber salad on the side to round out the meal. Simply delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesEggMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 bunch

chives

2 unit

cucumber

1 unit

apple

2 unit

red onion

1 packet

garlic aioli

(ContainsEgg)

1 packet

sour cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tbs

water

2 tsp

brown sugar

(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)

½ tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat49.5 g
of which saturates17.7 g
Carbohydrate42.8 g
of which sugars13.9 g
Dietary Fibre0 g
Protein32.6 g
Cholesterol0 mg
Sodium1570 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and return the potatoes to the saucepan. Lightly crush the potato with a potato masher or fork. Cover with a lid to keep warm and set aside.

2

While the potato is cooking, heat a small drizzle of olive oil in a large frying pan over a high heat. Add the classic pork sausages and cook, turning occasionally, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.

3

While the sausages are baking, finely chop the chives. Thinly slice the cucumber into half-moons. Grate 1/2 the apple and thinly slice the remainder. Thinly slice the red onion.

4

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes.

5

While the onion is cooking, in a medium bowl, combine the potato, garlic aioli, sour cream, chives, grated Parmesan cheese, the grated apple, the salt and a pinch of pepper. Mix to combine. In a second medium bowl, combine the Dijon mustard, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. Add the cucumber, sliced apple and baby spinach leaves. Toss to coat just before serving.

6

Divide the pork sausages, creamy crushed potatoes and apple-cucumber salad between plates. Serve with the caramelised onion.