Pork Sausages & Sweet Mustard Onion Sauce
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Pork Sausages & Sweet Mustard Onion Sauce

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!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Gluten
Sulphites
Almond

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 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. )

¼ 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)

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Nutrition Values

Energy (kJ)2676 kJ
Fat32.4 g
of which saturates8 g
Carbohydrate80.3 g
of which sugars46.5 g
Protein35.5 g
Sodium2221 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!