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.
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
Nutritional Values
Utensils
Instructions
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.