Chargrilled Pork Sausages & Cheesy Greens
with Bacon & Dill Potato Salad
There's a lot to love in this feast fit for a crowd, starting with the garlicky sausages, Parmesan-loaded greens and golden bacon - which get a lovely char on the grill while the potatoes are roasting. This recipe really is about letting the barbie and oven do their thing!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 bunch
baby broccoli
1 bag
green beans
1 bag
dill
½ packet
wholegrain mustard
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1 packet
bacon
1 bag
salad leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
caramelised onion chutney
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• Meanwhile, trim baby broccoli and chop into thirds. Trim green beans. Roughly chop dill. • In a large bowl, combine wholegrain mustard (see ingredients), light sour cream, dill and a pinch of salt and pepper. • In a medium bowl, combine baby broccoli, green beans, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
Little cooks: Take charge by combining the sauces!
• When BBQ is hot, grill pork, garlic & herb sausages, turning occasionally, until slightly charred and cooked through, 10-15 minutes. • Meanwhile, grill baby broccoli and green beans, turning occasionally, until tender, 5-6 minutes. Transfer to a bowl and allow to cool slightly. • When sausages are done, transfer to a plate and cover to keep warm.
No BBQ? Place sausages on a second lined oven tray. Bake for 10 minutes, then turn sausages and continue baking until browned and cooked through, 10-15 minutes. Meanwhile, heat a large frying pan over a medium-high heat. Cook broccoli and beans with a splash of water, tossing occasionally until tender, 6-8 minutes.
• While sausages are cooking, grill bacon until golden, 2-4 minutes each side. Transfer to a chopping board, then roughly chop.
No BBQ? Return pan to a medium-high heat with a drizzle of olive oil. Cook bacon, turning, until golden, 4-5 minutes.
• To the bowl with dill-mustard dressing, add potatoes and bacon. Toss to combine and season to taste. • To the bowl with veggies, add shaved Parmesan cheese, salad leaves and balsamic glaze (see ingredients). Toss to coat and season to taste.
Little cooks: Help toss the potatoes and veggies!
• Roughly chop walnuts and sprinkle over cheesy greens. • Bring chargrilled pork sausages, cheesy greens and bacon and dill potato salad to the table. Serve with caramelised onion chutney. Enjoy!