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!
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.
/ Serving 4 people
/ Serving 4 people
classic pork sausages(ContainsSulphitesMay be present Soy)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
brown sugar(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
white wine vinegar
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.