Pork Sausages & Spiced Wedges
with Creamy Apple Slaw
It's hard to beat simple and classic. Tasty pork sausages baked in the oven, golden spiced wedges and a tangy and refreshing apple slaw is all you need to win hearts all around the dinner table.
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
potatoes
1 sachet
Aussie spice blend
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
1 tin
sweetcorn
1
apple
1 bag
slaw mix
1 tub
mustard cider dressing
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges and the Aussie spice blend on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time.
While the wedges are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the classic pork sausages, turning occasionally, until browned, 5-6 minutes.
Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 10-15 minutes.
While the sausages are in the oven, drain the sweetcorn. Wipe out the frying pan and return to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl and set aside to cool slightly.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Thinly slice the apple into thin sticks. Add the apple and slaw mix to the bowl with the corn. Add the mustard cider dressing and toss to combine. Season to taste.
Divide the pork sausages, spiced wedges and creamy apple slaw between plates. Serve with the smokey aioli.