Pork Sausages & Rosemary Hasselback Potatoes
with Mustard Jus & Cheesy 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!
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
Corn
1
Red Onion
1
Tomato
1
herbed pork sausage
(Contains Gluten, Sulphites; )
1
Mixed Salad Leaves
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1
Dijon Mustard
(Contains Sulphites; )
1
Rosemary
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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Sprinkle with shredded Cheddar cheese and toss to combine. 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!