Double Pork Sausages & Sweet Mustard Onion Sauce
with Potato Wedges & Nutty Broccoli Salad
This sauce is next-level amazing and will surely leave a big impression at your dinner time. How can it not dazzle with sweet caramelised onion chutney and dijon mustard combined together to go on top of herby pork sausages? Our mouths are already watering just thinking about it!
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Ingredients
2
potato
2 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 bag
broccoli florets
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
Dijon mustard
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
Not included in your delivery
olive oil
¼ cup
water (for the veggies)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Place herbed pork sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking until browned and cooked through, 10-15 minutes. TIP: Spread sausages over two oven trays if your tray is getting crowded.
• Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • Meanwhile, roughly chop roasted almonds. • To a small heatproof bowl, combine dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.
• Add mixed salad leaves into a large bowl, along with broccoli, roasted almonds and balsamic & olive oil dressing. Season and toss to combine. • Divide pork sausages, potato wedges and nutty broccoli salad between plates. • Top sausages with sweet mustard onion sauce. Enjoy!