HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausages & Spiced Wedges
Pork Sausages & Spiced Wedges

Pork Sausages & Spiced Wedges

with Creamy Apple Slaw

Family Friendly
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It's hard to beat simple and classic. Tasty pork sausages baked in the oven, golden spiced wedges and a tangy and refreshing apple slaw is all you need to win hearts all around the dinner table.

Tags:Not Suitable for CoeliacsKid FriendlyNaturally 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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 tin




1 bag

slaw mix

1 tub

mustard cider dressing

1 packet

smokey aioli

(ContainsEggMay be present Milk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3712 kJ
Fat64.2 g
of which saturates15.9 g
Carbohydrate46.6 g
of which sugars16.6 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium2015 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges and the Aussie spice blend on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the potato to size so it cooks in time.


While the wedges are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the classic pork sausages, turning occasionally, until browned, 5-6 minutes.


Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 10-15 minutes.


While the sausages are in the oven, drain the sweetcorn. Wipe out the frying pan and return to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl and set aside to cool slightly.

TIP: Cover the pan with a lid if the kernels are "popping" out.


Thinly slice the apple into thin sticks. Add the apple and slaw mix to the bowl with the corn. Add the mustard cider dressing and toss to combine. Season to taste.


Divide the pork sausages, spiced wedges and creamy apple slaw between plates. Serve with the smokey aioli.