with Mustard Mayo
Sausages, bangers, snags - whatever you like to call them, these herby pork delights are heaven on a tray! We've teamed them with loads of baked veggies for goodness and a creamy mustard mayo that lifts this dish to next-level tastiness. Get ready for an easy dinner that really sizzles!
Allergens
Utensils
Tags
Beetroot
1
Carrot
1
Mustard Mayo
1 packet
Olive oil
Peeled & Chopped Pumpkin
1
Red onion
1
Spinach & rocket mix
1 bag
White wine vinegar
1 drizzle
Aussie spice blend
1 sachet
Pork, Garlic & Herb Sausages
1 packet
• Preheat oven to 240°C/220°C fan-forced. Chop red onion and carrot into bite-sized chunks. Chop beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Add Aussie spice blend and a drizzle of olive oil. Season and toss to combine.
• Place the pork, garlic & herb sausages on another lined oven tray. • Roast the veggies and sausages, turning the sausages halfway, until the veggies are tender and the sausages are browned and cooked through, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• Add spinach & rocket mix and a drizzle of white wine vinegar to the roasted veggies. • Gently toss to combine. Season to taste.
• Divide pork sausages and veggie traybake between plates. • Serve with mustard mayo.
3125
kJ
Energy (kJ)
51.7
g
Fat
14.2
g
of which saturates
42
g
Carbohydrate
29.8
g
of which sugars
25.2
g
Protein
1330
mg
Sodium
