HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausages & Creamy Crushed Potatoes
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

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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 bunch


2 unit


1 unit


2 unit

red onion

1 packet

garlic aioli


1 packet

sour cream


1 packet

grated Parmesan cheese


1 tub

Dijon mustard


1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tbs


2 tsp

brown sugar

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

½ tsp


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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