Grilled Pork Sausages & Creamy Potatoes
with Asparagus Salad & Charred Onion
Sausages on a barbecue? If that’s not a match made in heaven, we don’t know what is! Perfectly grilled pork sausage is paired with sweet, slightly crispy charred onions, creating a delicious blend of savoury and caramelised notes. Served hot off the grill, it’s an effortless crowd-pleaser that’s ideal for backyard gatherings and summer cookouts.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
Chicken-Style Stock Powder
1 bunch
asparagus
½
Onion
1 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Cut potato into bite-size chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add chicken-style stock powder and toss to combine. Set aside to cool slightly.
• Meanwhile, trim ends of asparagus. • In a medium bowl, combine asparagus, a drizzle of olive oil and a pinch of salt and pepper. • Thinly slice onion (see ingredients). • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• When BBQ is hot, grill onion, tossing occasionally, until tender and slightly charred, 4-5 minutes. • Grill asparagus, turning occasionally, until tender, 5-6 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. Transfer to a plate. Return frying pan to high heat with a drizzle of olive oil. Cook asparagus, tossing, until tender, 5-6 minutes.
• Brush herbed pork sausages with olive oil. • Grill sausages, turning occasionally, until cooked through and slightly charred, 10-15 minutes.
No BBQ? Preheat oven to 240°C/220°C fan-forced Place sausages on a lined oven tray, drizzle with olive oil and turn to coat. Bake until cooked through, 12-16 minutes.
• To the potatoes, add dill & parsley mayonnaise and toss to combine. • In a third medium bowl, combine asparagus, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide grilled pork sausages, creamy potatoes and asparagus salad between plates. • Top sausages with charred onion to serve. Enjoy!