Slow-Cooked Pork Sausage & Veggie Casserole
with Parmesan Mash & Almonds
There's nothing like slow-cooking to bring out the flavours of the protein you're working with - and this casserole is a case in point. By baking the veggies with the sausages, they get infused with a rich garlic and herb flavour that's hard to beat.
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
1 stalk
celery
1
carrot
2 clove
garlic
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
chicken-style stock powder
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
2
potato
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice celery. • Cut carrot into bite-sized chunks. • Finely chop garlic.
• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pork, garlic & herb sausages until just browned, 2-3 minutes each side. • Transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery and carrot until just tender, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Stir in the water, gravy granules, chicken-style stock powder and sticky meat glaze. • Return sausages to pan, then cover with a lid or tightly with foil. Bake for 30-35 minutes. • Remove pan from oven. Uncover, then bake until slightly thickened, a further 5 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer mixture to a baking dish instead!
• While the casserole is baking, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter, the milk and grated Parmesan cheese. Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• When the casserole is ready, stir in baby spinach leaves until wilted. • Season with pepper.
• Divide slow-cooked pork sausage and veggie casserole and Parmesan mash between plates. • Top with flaked almonds to serve. Enjoy!