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One pot wonder

Seared Pork Sausage Skillet

with Kale, Potatoes & Sun-Dried Tomato Drizzle

Cooking time

25 minutes

Servings

2/4

Calories

710 /serving

Beautifully browned pork sausages, baby potatoes, blistered sweet peppers and sautéed kale—all good things come together in this heartwarming dish, ready in a flash and made in a single skillet. The rich flavours of the meat and veggies will meld together while cooking, and just before serving, you’ll drizzle on the savoury sauce made from sun-dried tomato pesto, garlic and sweet white balsamic vinegar. Outstanding.

We will send you:

  • 2 Mild Italian pork sausages
  • 200g Sweet peppers
  • 450g Baby potatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • ½ Bunch of lacinato kale
  • 15ml White balsamic vinegar
  • 30g Sun-dried tomato pesto
  • 10g Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Sulphites, Cashews, Wheat

You will need:

Large high-sided pan
Oil
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
Sodium
2330 mg
Total Carb
65 g
Sugars
13 g
Protein
35 g
Fibre
11 g
Preparation
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Cook the sausages & brown the potatoes
Halve the potatoes (quarter if large); season with ½ the spice blend and S&P. In a large, high-sided pan (use 2 pans for 4 portions), heat a generous drizzle of oil on medium-high. Add the potatoes (cut-sides down), sausages* and 2 tbsp water (double for 4 portions). Cook, partially covered, 4 to 6 minutes per side, until the sausages are cooked through and the potatoes are browned. Leaving the potatoes in the pan, transfer the sausages to a plate and set aside in a warm spot.
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Mise en place
While the potatoes and sausages cook, strip the kale leaves off the stems; roughly chop the leaves. Core and medium-dice the sweet peppers. Mince the garlic. Peel, halve and thinly slice the shallot. Finely chop the parsley leaves and stems.
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Cook the vegetables
Push the potatoes to one side of the pan, still on medium-high; add the shallot and ⅔ of the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet peppers and kale; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 4 minutes, until the sweet peppers and kale have softened, and the potatoes are tender when pierced with a fork.
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Make the drizzle
While the vegetables cook, in a small bowl, combine the white balsamic vinegar, sun-dried tomato pesto, as much of the remaining garlic as you’d like (omit for a milder flavour) and 2 tsp water (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the finished vegetables and sausages between your plates. Spoon on the sun-dried tomato drizzle and garnish with the parsley. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.