HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausages & Red Wine Jus
Pork Sausages & Red Wine Jus

Pork Sausages & Red Wine Jus

with Parmesan Bacon Mash & Garlic Greens

Pub Bistro
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What’s not to love about a snag or two? We’ve teamed ours with creamy bacon mash, plus garlicky greens 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 amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

grated Parmesan cheese


1 packet

pork, garlic & herb sausages

(ContainsSulphitesMay be present Tree Nuts, Gluten, Milk, Soy)

1 bunch

baby broccoli

1 bag

green beans


red onion

1 clove


1 packet

diced bacon

(May be present Soy)

1 packet

red wine jus


1 bunch


Not included in your delivery

olive oil

20 g



2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3510 kJ
Fat54.9 g
of which saturates23.4 g
Carbohydrate43.2 g
of which sugars11.1 g
Protein38.7 g
Sodium1551 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and season with salt and pepper. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Cover to keep warm.


While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the garlic & herb pork sausages to the pan and cook, turning, until browned all over, 5-6 minutes. Transfer the sausages to a lined oven tray and bake until cooked through, 12-15 minutes.


While the sausages are cooking, trim the baby broccoli and slice any thick stems in half lengthways. Trim the green beans. Thinly slice the red onion. Finely chop the garlic.


Return the frying pan to medium-high heat with a small drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 3-5 minutes. Transfer to a small bowl, leaving the bacon fat in the pan. Return the pan to a mediumhigh heat. Add the baby broccoli, green beans and a good splash of water and cook, tossing, until tender, 4-5 minutes. Add the garlic and a pinch of pepper and cook, tossing, until fragrant, 1 minute. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened and starting to caramelise, 6-8 minutes. Add the red wine jus and a splash of water and stir to combine. Simmer until slightly reduced, 1-2 minutes. Remove from the heat. Stir the bacon through the mashed potato.


Finely chop the chives. Divide the Parmesan-bacon mash, pork sausages and garlic greens between plates. Spoon the red wine jus and onions over the sausages and mash. Garnish with chives.