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Ready in 30 minutes

Seared Pork Sausages & Crispy Lyonnaise Potatoes

Mustard-Dressed Niçoise & Apple Salad

Cooking time

30 minutes

Servings

2/4

Calories

930 /serving

In England, they might call it bangers and mash. Germans have their Würste mit Kartoffeln. We’re giving ye olde sausage and potato pairing some French je ne sais quoi. Those spuds are presented Lyonnaise style, meaning sliced, layered with caramelized onion and garlic, and then baked to golden—with butter, bien sûr. On the side, a frizzy Niçoise lettuce salad is dotted with sharp apple slices in a mustard vinaigrette that accents those pork links perfectly.

We will send you:

  • 2 Mild Italian pork sausages
  • 450g Potatoes
  • 1 Garlic clove
  • 1 Onion (or shallot)
  • 1 Apple
  • 1 Niçoise lettuce
  • 15ml Apple cider vinegar
  • 15ml Whole-grain mustard
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Large pot
Strainer
Peeler
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Medium oven-safe pan (non-stick if possible)
Total Fat
62 g
Saturated Fat
23 g
Sodium
1500 mg
Total Carb
67 g
Sugars
14 g
Protein
31 g
Fibre
9 g
Preparation
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Parboil the potatoes
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel and slice the potatoes into ½ inch rounds. Boil, stirring occasionally, 9 to 12 min., until almost cooked. Drain and return to the pot. Add 2 tbsp butter (double for 4 portions), ½ the spices and S&P; toss well.
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Caramelize the onion
Meanwhile, peel, halve and thinly slice the onion. Mince the garlic. In a medium, oven-safe pan (non-stick if possible), heat a drizzle of oil on medium. Sauté the onion and garlic, 8 to 10 min., until caramelized; season with the remaining spices. Transfer to a bowl. Wipe out and reserve the pan.
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Make the Lyonnaise potatoes
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium. Arrange ½ the potatoes in an even layer. Top with the onion. Arrange the remaining potatoes over the onion in an even layer. Gently press down on the potatoes to flatten. Bake, 10 to 12 min., until beginning to brown. Switch the oven to broil, 2 to 3 min., until golden brown.
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Cook the sausages
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Cook the sausages*, partially covered, 3 to 5 min. per side, until browned and cooked through.
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Make the salad
Meanwhile, roughly chop the lettuce, discarding the root end. Core and thinly slice the apple. In a large bowl, combine 2 tbsp oil, 1 tbsp olive oil (double both for 4 portions), the mustard and vinegar. Add the lettuce, apple and S&P; toss well.
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Plate your dish
Divide the Lyonnaise potatoes and sausages (slice beforehand if desired) between your plates. Serve the salad on the side. Bon appétit!

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