Double Pork Sausages & Peppercorn Red Wine Jus
with Crushed Potatoes & Dijon Corn 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 slaw isn’t just colourful but packed full of flavour from dijon mayo. It’s another standout dinner that we can’t get enough of.
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
parsley
1 sachet
Chicken-Style Stock Powder
2 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
½ tin
sweetcorn
1 packet
baby leaves
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 packet
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
Instructions
• 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!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Meanwhile, drain sweetcorn (see ingredients). Roughly chop baby leaves. Crush black peppercorns 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, baby leaves, 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!