Baked Pork Sausages, Chicken & Bravas Inspired Sauce
with Potatoes, Red Onion & Rocket
Calories
:
782 kcalProtein
:
65.1g proteinPreparation Time
:
30 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Gluten
- Sulphites
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Give your bangers a Spanish-style makeover with chicken and juicy garlic and herb pork sausage smothered in a smoky, punchy bravas sauce. We’ve rounded out the plate with golden roasted potatoes and red onion, plus a peppery hit of dressed rocket to perfectly balance the rich, savoury flavours.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Red Onion
1 packet
Chopped Potato
4 piece
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
330 g
Chicken Tenderloins
1
Snacking Tomatoes
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Passata
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Slice red onion into wedges.
- Place onion and chopped potaoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- When the potatoes have 15 mins remaining, place herbed pork sausages on lined oven tray, drizzle with olive oil and turn to coat.
- Bake until cooked through, 12-16 minutes.
- While the sausages are baking, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
3
- Meanwhile, halve snacking tomatoes.
- In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. In last minute of cooking, sprinkle over paprika spice blend and stir until fragrant.
- Add passata, stock concentrate, chilli flakes and cook until slightly thickened, 2-3 minutes.
4
- In a medium bowl, combine rocket, a drizzle of olive oil and vinegar. Season to taste.
- Divide roasted potatoes, onion, rocket leaves, sausages and chicken between plates.
- Top potatoes with bravas inspired sauce. Enjoy!
