Beef Sausages & Mushroom Gravy
with Pumpkin Gratin & Greens
Sweet caramelised onions take these beef sausages to the next level in this hearty dinner that feels like a hug. Complete with a Parmesan-topped pumpkin and sage gratin, and of course, gravy.
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Ingredients
1
butternut pumpkin
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Sesame, Soy. )
1 bag
sage
3 clove
garlic
1 bag
silverbeet
1 packet
light thickened cream
(Contains Milk;)
1 bag
sliced mushrooms
2 packet
grated Parmesan cheese
(Contains Milk;)
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
½ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Peel the butternut pumpkin, then cut into thin slices. Place the pumpkin in a large baking dish, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes.
While the pumpkin is roasting, place the caramelised onion & parsley beef sausages on a lined oven tray. Bake for 10 minutes, then turn the sausages and continue baking until browned and cooked through, 10-15 minutes. Meanwhile, thinly slice the sage leaves. Finely chop the garlic. Roughly chop the silverbeet.
Heat a large frying pan over a medium heat, then add the butter, sage and 1/2 the garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the light thickened cream, until smooth. Stir in the grated Parmesan cheese and a pinch of pepper. Pour the sauce over the pumpkin in the baking dish, then bake until golden and bubbling, 10-15 minutes.
While the gratin is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the silverbeet and remaining garlic and cook, until fragrant and wilted, 1-2 minutes. Transfer to a bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the mushrooms and cook, tossing, until browned and softened, 6-8 minutes. Add the gravy granules and the water and cook, stirring until the gravy is smooth and slightly thickened, 1-2 minutes.
Divide the beef sausages, pumpkin gratin and silverbeet between plates. Spoon the mushroom gravy over the sausages to serve.
