Pork Sausages & Peppercorn Red Wine Jus
with Crushed Potatoes & Pea Pod Slaw
These aren’t any ordinary silly sausages, they’re herby pork sausages coated in a punchy peppercorn red wine jus. If you look closer, that pea pod slaw isn’t just colourful but packed full of flavour from a dijon mayo. It’s another standout dinner that we can’t get enough of.
We’ve replaced the pea pods in this recipe with lebanese cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½ packet
parsley
1 sachet
Chicken-Style Stock Powder
1 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 stalk
celery
1
cucumber
½ tin
sweetcorn
½ sachet
black peppercorns
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
Shredded Cabbage Mix
½ packet
dijon mustard
(Contains Sulphites; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Roughly chop parsley. • 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. • Remove saucepan from heat and return potato to the pan. Add the butter, parsley and chicken-style stock powder and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry! Little cooks: Kids can help crush the potatoes. Careful they might be hot!
• Meanwhile, heat a large frying pan over medium-high heat with a small drizzle of olive oil. • Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile, thinly slice celery. Drain sweetcorn (see ingredients). Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out frying pan and return to medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds. • Add red wine jus and the water. Simmer until slightly thickened, 1-2 minutes. Season to taste.
• In a medium bowl, combine shredded cabbage mix, sweetcorn, celery, dijon mustard (see ingredients) and mayonnaise. Season to taste. • Divide pork sausages, crushed potatoes and dijon corn slaw between plates. • Pour peppercorn red wine jus over sausages to serve. Enjoy!