Pork Sausages & Creamy Chive Sauce
with Sautéed Veggies & Mash
Complete with colourful sautéed veggies and mandatory mash, you can't go wrong with tonight's speedy snag dinner.
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 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
3 clove
garlic
1
carrot
1 head
broccoli
1 bag
chives
1 packet
light cooking cream
(Contains Milk;)
½ sachet
chicken-style stock powder
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk, salt and 1/2 the butter. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, place the pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. Turn the sausages, then continue baking until browned and cooked through, 10-15 minutes.
While the sausages are baking, finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Finely slice the chives.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli, tossing, until slightly softened, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season to taste.
TIP: Add dash of water to speed up the cooking process!
Return the frying pan to a medium heat with a drizzle of olive oil and the remaining butter. Cook the remaining garlic until fragrant, 1-2 minutes. Stir in the light cooking cream, chives and chicken-style stock powder (see ingredients). Season with pepper. Simmer until slightly reduced, 1-2 minutes. Remove from the heat.
Divide the mash and sautéed veggies between plates. Top with the pork sausages. Pour over the creamy chive sauce to serve.