Quick Pork Sausages & Peppercorn Gravy
with Crushed Potatoes & Creamy Dijon Slaw
These aren’t any ordinary silly sausages, they’re herby pork sausages coated in a punchy peppercorn gravy. 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 sachet
Chicken-Style Stock Powder
1 stalk
celery
1 tin
sweetcorn
½ sachet
black peppercorns
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 bag
Shredded Cabbage Mix
½ packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg; )
1 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Cut potato into large chunks. • 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 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.
• Meanwhile, tpeppercorns (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! In a medium heatproof bowl, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• In a second medium bowl, combine shredded cabbage mix, sweetcorn, celery, mayonnaise and dijon mustard (see ingredients). Season to taste. • Divide pork sausages, crushed potatoes and creamy dijon slaw between plates. • Top sausages with peppercorn gravy. Enjoy!