Chicken, Pistachio & Sage Sausage Ragu

A delicious recipe incorporating Nonna’s Gourmet Sausages – 2014 Easter Show’s gold medalist!

Ingredients for two people

300 g	chicken pistachio & sage sausage
1	brown onion, diced
2	garlic cloves, crushed
1 bunch	rosemary, de-stemmed & chopped
1	chilli, de-seeded & finely chopped
1 tin	diced tomatoes
2 tbs	white wine vinegar
250 g	pasta

Hellofresh recipe

For the sausage ragu

Squeeze the sausage meat out of the sausage skins with your hands. Separate the meat into evenly sized portions and roll them into small balls.

Heat some oil in a pan over medium-high heat. Add the onion and garlic and cook for 5 minutes. Add the rosemary, chilli, and the sausage meatballs and cook for 5 minutes.

Add the diced tomatoes and the white wine vinegar and cook for a further 10 minutes, season with salt and pepper to taste. If it starts to look a little dry don’t hesitate to add a dash of water.

For the pasta

In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain and then refresh the pasta with a bit of cold water to stop it from sticking.

To serve

Divide the pasta between bowls and top with the chicken, pistachio, and sage sausage ragu.

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Crumbed Pork with Sage and Apple

A fruity dish coupled perfectly with the textures and flavours of succulent pork and sage.

Ingredients for two people

400 g	potatoes, quartered
2	pork strip loin steaks
3 tbs	flour
1	egg, lightly whisked
50 g	breadcrumbs
3 tbs	butter (or oil)
2	apple, cored, peeled & quartered
1 bunch	sage

Hellofresh recipe

For the potatoes

Bring a large pot of salted water to boil, add the potatoes and cook for 10-12 minutes, or until soft. Strain and leave aside while you prepare the pork.

For the pork

Lightly dust the pork loins with flour, dip in a bowl of lightly whisked egg, then dip in a bowl of breadcrumbs to coat, ensuring that each piece of pork is completely covered. Heat some butter or oil in pan to medium high heat, cook the pork for 3-4 minutes per side, or until cooked through.

For the apples

In a large pan add the butter, apple (peeled if you prefer), and potato. Sauté for 5 minutes until the apple and potato are golden brown and the apple has softened. Add the sage and cook for a further 2 minutes. Season with salt and pepper to taste.

To serve

Divide the golden sage apples between plates and serve your crusted pork on the side.

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Pork fillet stuffed with apple and sage

The flavours in this meal play off each other, giving the pork a truly special touch.

Ingredients for two people

1 tbs	butter
1	green apple, peeled, de-cored & finely chopped
1 bunch	sage, torn
1	pork tenderloin, cut in half
2	garlic, crushed
1	tomato, diced into cubes
1 tin	cannellini beans, strained & rinsed
50 ml	white wine

Hellofresh recipe

For the pork

Firstly preheat the oven to 180C.

To make the stuffing fit inside the pork fillet we need to make sure the apples have been chopped into tiny little cubes, so take the time to do this properly. Heat the butter in a small pan over medium heat. Add the apples and sauted gently for 5 minutes. Once the apples begin to soften add in half of the torn sage leaves. Once the apples are nice and soft remove them from the pan and allow them to cool before you start handling them. In the meantime, you  can get going on the braised beans.

For the beans

Add some olive oil to the same pan as the apples. Add the garlic and cook gently for 1 minutes. Now add the tomato and cook for 5 minutes

For the pork

Using a long thin knife make an incision through the centre of the pork fillet but don’t push the knife all the way through. Be careful not to pierce the sides otherwise your stuffing with fall out (essentially you’re making a porky pocket). Once you have done  this to both halves of the pork fillet you can begin to push the stuffing into the pork with your fingers. Once the fillets are stuffed place them on a baking tray, season with sea salt and black pepper, and place them in the oven for 12-15 minutes.

For the beans

Meanwhile add the remaining sage, cannelini beans, and white wine to the pan with the tomato. Season well with salt and pepper and then leave to simmer very gently for 10 minutes.

To serve

Slice the pork into steaks, trying to make sure the stuffing doesn’t fall out. Divide the braised beans and your stuffed pork between plates. Delish!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Bangers and mash with sage onion gravy

Once you’ve tried this banging recipe life without it will become unthinkable.

Ingredients for two people

2 tbs	olive oil
2	red onion, sliced into rings
1 bunch	sage, leaves separated
70 ml	white wine
5 g	vegetable stock , dissolve 5g into 200 ml boiling water
400 g	potato, peeled & chopped
30 ml	milk
1 tbs	butter
300 g	toulouse sausages

Hellofresh recipe

For the gravy

Start by heating the olive oil in a medium sized pan over medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly, we want them to caramelise, not burn.

Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine, reduce the by half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.

Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with salt and pepper.

For the mash

Bring a large pot of salter water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.

Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher to desired consistency.

For the sausages

Heat a dash of olive oil over medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through.

To serve

Serve up the mashed potato first, then spoon over the sage onion gravy and top with the pork sausages. Enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au