Pork Sausages & Herby Hasselback Potatoes
with Mustard Jus & Charred Corn Cobs
Get ready for a mouthful of flavour and comfort! Savoury pork sausages are paired with crispy, golden hasselback potatoes, drizzled with rich mustard jus for that perfect finishing touch. Add a refreshing tomato salad to balance it all out, and you've got a hearty, satisfying meal that’ll have you coming back for more!
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
Rosemary
1
Corn
1
Red Onion
1
Tomato
1
herbed pork sausage
(Contains Gluten, Sulphites; )
1
Mixed Salad Leaves
1
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1
Dijon Mustard
(Contains Sulphites; )
Not included in your delivery
olive oil
butter
(Contains Milk; )
boiling water
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop rosemary. • In a small heatproof bowl, add rosemary and the butter and heat in 10 second bursts, until melted. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, brush over rosemary butter and season with salt. Toss gently to combine and roast, flat side down, until tender, 30-35 minutes.
Little cooks: Take the lead by brushing the rosemary butter onto the potatoes!
• Meanwhile, cut corn cob in half. Thinly slice brown onion (see ingredients). Roughly chop tomato. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.
• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised beef and onion sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a pinch of brown sugar, cooking, until softened.
• Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• In a medium bowl, combine gravy granules, Dijon mustard and the boiling water, whisking, until smooth, 1 minute to make the jus.
• Divide beef sausages, onion, rosemary hasselback potatoes, corn cobs and tomato salad between plates. • Spoon mustard jus over sausages. Enjoy!