Grilled Pork Sausages & Garlic Crushed Potatoes
with Caramelised Onion, Bacon Pea Pod Salad & Roast Tomato Salsa
Fire up the grill and dive into a backyard BBQ feast! Juicy grilled pork sausages take centre stage, paired with buttery garlic potatoes that are oh-so-satisfying. On the side, a fresh pea pod salad brings a crisp, garden-fresh crunch, while a smokey-sweet roast tomato salsa ties it all together. If you don’t have a BBQ, follow along with our stovetop method!
This recipe is under 650kcal per serving.
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 packet
Pea Pods
½
Onion
2 clove
garlic
1 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
1 packet
roasted tomato salsa
1 packet
diced bacon
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-sized chunks. • Trim pea pods and halve lengthways. • Thinly slice onion (see ingredients). • Finely chop garlic. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • Brush the herbed pork sausages with olive oil.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return the saucepan to medium-high heat. Add the butter and garlic and cook, stirring until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When BBQ is hot, grill sausages, turning occasionally, until cooked through and slightly charred, 8-12 minutes. No BBQ? In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook sausages, turning occasionally, until browned and cooked through, 10-12 minutes. Transfer to a plate and cover to keep warm.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a plate. • Grill diced bacon on BBQ flat plate, breaking up with a spoon, until golden, 4-6 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. Transfer to a plate. Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• In a medium bowl combine mixed salad leaves, pea pods, a drizzle of balsamic vinegar and a olive oil. Sprinkle with diced bacon and toss to combine. Season to taste.
• Divide grilled pork sausages, garlic crushed potatoes and bacon pea pod salad between plates. • Top sausages with grilled onion. Serve with roast tomato salsa. Enjoy!