HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSausages With Parmesan Swede Wedges
Sausages with Parmesan Swede Wedges

Sausages with Parmesan Swede Wedges

with Tenderstem & Red Onion Relish

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Sausage and mash is an absolute classic. But you know how we treat classics at HelloFresh, right? We like to give them a bit of a twist and sprinkle some healthy magic dust on top. So, here’s our sausage with parmesan swede chips. What a treat! And don’t forget your red onion relish. It’s more bangin’ than bangers and mash, trust us!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 tbsp

Parmesan Cheese


3 sprig(s)


4 unit(s)

Pork & Oregano Sausage


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 pack(s)

Tenderstem® Broccoli

1 tbsp

Balsamic Vinegar

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1974.8480000000002 kJ
Energy (kcal)472 kcal
Fat31.0 g
of which saturates10.0 g
Carbohydrate23 g
of which sugars12.0 g
Protein27 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees. Peel and chop the swede in half, then chop into chip shaped pieces roughly the length of your index finger and 1cm wide. Grate the parmesan, pull the rosemary leaves off their stalks and roughly chop them.


Put your swede chips on a baking tray, drizzle over some olive oil and sprinkle over a pinch of salt, a good grind of pepper and half your rosemary. Give the tray a good shake and then put in your oven on the top shelf for 20 mins. When 20 mins are up, take your swede tray out of your oven, turn them over, add the parmesan to the baking tray and give it all a good shake. Pop back into your oven on the top shelf for another 10-15 mins.


Meanwhile, you can tackle the sausages. Place the sausages onto another baking tray, prick them each a couple of times with a sharp knife or fork and put them in your oven on the second shelf for 30 mins, turning halfway through.


Now you can prepare the red onion relish and veggies. Chop the onion in half through the root, peel and slice thinly into half moon shapes. Peel and finely chop the garlic and cut the tenderstem broccoli in half lengthways.


Heat a splash of olive oil on low heat in a non-stick saucepan. Add in your red onion with a sprinkling of sugar (if you have some) and a pinch of salt and pepper. Cook slowly for 10 mins, stirring occasionally and then add the balsamic vinegar and continue cooking gently for another 10-15 mins. When your onion is looking lovely and caramelised, put a lid on the pan and leave to the side until everything else is ready.


About 7 mins before everything is ready, add a splash of oil to a frying pan on medium heat and add your tenderstem broccoli and the rest of your rosemary. Stir-fry for 5 mins before adding your garlic and stir-frying for a further minute.


Serve your sausages with your swede chips, stir-fried tenderstem broccoli and red onion relish on the side. Enjoy!