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Seared Pork Sausages

with Pea-Potato Salad & Roasted String Beans

Cooking time

25 minutes

Servings

4

Calories

610 /serving

Seared Pork Sausages

with Pea-Potato Salad & Roasted String Beans

This sausage supper is a snap to prepare. Chunky boiled potatoes and popping green peas go into a warm and tender salad doused with the sweet mustard tones of our ready-made honey-Dijon vinaigrette. Slip just-crisp roasted string beans in on the side for more veggie coverage. Cook these mild Italian-spiced pork links until they’re crackling on the outside and juicy on the inside. Then snuggle those snausage slices onto the plates for snarfing!

We will send you:

4 Mild Italian pork sausages
900g Baby potatoes
300g String beans
45ml Sweet, Savoury Honey-Dijon vinaigrette
150g Green peas
10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Milk, Mustard, Wheat

You will need:

Large pot
Strainer
Large pan
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)

Total Fat
32 g

Saturated Fat
10 g

Sodium
1350 mg

Total Carb
57 g

Sugars
11 g

Protein
29 g

Fibre
9 g

Preparation

Boil the potatoes & peas

Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the potatoes (quarter if large). Add to the pot of boiling water and boil, 11 to 13 min., until tender. In the final 2 min., add the peas. Drain, return to the pot and keep warm.

Cook the sausages

Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing on an angle.

Roast the string beans

Meanwhile, remove the stem ends of the string beans. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 8 min., until crisp-tender.