Beef Sausages & Herb Hasselback Potatoes

Name: Beef Sausages & Herb Hasselback Potatoes with Honey-Mustard Gravy & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 40 g butter; ½ cup boiling water; ½ tsp honey; 2 Potato; 1 packet Thyme; 1 Corn; 1 Cucumber; 1 packet Caramelised Onion & Parsley Beef Sausages; 1 sachet Gravy Granules; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine)

with Honey-Mustard Gravy & Cucumber Salad

Get up to $200 off!

Herby beef sausages, pan-seared to perfection, sure sounds like a winner protein to us. Level up thyme potatoes by making them hasselback style and team with some corn, an easy salad and a honey-mustard gravy for a flavour profile that feels like hitting a homerun!

Tags:

Kid Friendly

Allergens:

Milk

•Sulphites

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 packet

Thyme

Corn

Cucumber

1 packet

Caramelised Onion & Parsley Beef Sausages

1 sachet

Gravy Granules

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

40 g

butter

½ cup

boiling water

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3537 kJ

Calories845 kcal

Fat52.3 g

of which saturates27.7 g

Carbohydrate60.6 g

of which sugars19.1 g

Dietary Fibre13.5 g

Protein36.6 g

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut each potato in half lengthways. Pick and finely chop thyme. • In a small microwave-safe bowl, add thyme and half the butter and microwave in 10 second bursts, until melted. • Place 1 potato half, flat-side down on a board, between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray and repeat slicing the remaining potato. Brush over thyme butter and season with salt. Toss gently to combine and roast, flat-side down until tender, 30-35 minutes.

Little cooks: Take the lead by brushing the thyme butter onto the potatoes!

• Meanwhile, cut corn cob in half. Thinly slice cucumber into half-moons. • When potatoes have 20 minutes remaining, brush corn with olive oil and season with salt and pepper. Place on oven tray with potatoes. • Roast until tender and slightly charred. • Boil the kettle.

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over high heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes.

• When potatoes have 5 minutes remaining, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Whisk through Dijon mustard, the honey and remaining butter, until combined.

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season to taste.

Little cooks: Help wash and toss the salad!

• Divide beef sausages, herb hasselback potatoes, corn cobs and cucumber salad between plates. • Pour honey-mustard gravy over sausages to serve. Enjoy!