Easy Pork Sausages & Cherry Tomato Traybake
with Gravy & Parsley
Sausages and veggies, it’s a classic we can all get behind. You’ll be running to line up for a serving when you know that these veggies are roasted with balsamic blistered cherry tomatoes and spices. Make sure to pour over the gravy to seal the deal.
This recipe is under 650kcal per serving.
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
potatoes
1
carrot
1
parsnip
1
leek
1 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 tin
tinned cherry tomatoes
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 bag
parsley
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
balsamic vinegar
½ tsp
brown sugar
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Thickly slice leek into rounds. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, 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: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain tinned cherry tomatoes. • In a medium bowl, combine cherry tomatoes, the brown sugar, balsamic vinegar and a drizzle of olive oil. • When the veggies have 15 minutes remaining, remove tray from oven and add cherry tomatoes. Roast until tender and cooked through, 10-12 minutes.
TIP: Reserve the passata from the cherry tomatoes to use in another meal! Little cooks: Kids can help make the balsamic cherry tomatoes.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide roasted veggies and pork sausages between plates. • Tear over parsley and serve with gravy. Enjoy!
Little cooks: Add the finishing touch by tearing over the herbs.