Herby Beef Sausages & Mushroom Gravy
with Pumpkin Gratin & Sautéed Baby Spinach
A meaty mushroom gravy takes beef sausages to the next level in this hearty dinner that feels like a hug. Complete the dish with a Parmesan-topped pumpkin gratin, and some garlic-infused spinach for some green veggie action. Don't forget the parsley garnish for a pop of fresh flavour with every bite.
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Ingredients
1
pumpkin
1 sachet
garlic & herb seasoning
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 packet
light cooking cream
(Contains Milk;)
1 packet
sliced mushrooms
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. )
1 bag
parsley
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
½ cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Peel pumpkin, then cut into thin slices. • Place pumpkin in a baking dish. Drizzle with olive oil and season with garlic & herb seasoning, salt and pepper. Toss to coat, then spread out in an even layer. • Roast until just tender, 15-20 minutes (the pumpkin will finish cooking in step 3!).
• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes. Transfer to a plate and cover to keep warm.
• Roughly chop baby spinach leaves. • In a medium bowl, combine light cooking cream, the salt and a generous pinch of pepper. • Pour mixture over pumpkin in the baking dish. Top with the Parmesan cheese and bake until golden and bubbling, 10-15 minutes.
• Meanwhile, return pan to medium-high heat with a drizzle of olive oil. • Cook baby spinach, stirring, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• Boil the kettle. Return frying pan to medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add mushrooms and stir until combined.
• Divide parsley beef sausages, pumpkin gratin and sautéed baby spinach between plates. • Spoon mushroom gravy over sausages. Tear over parsley leaves to serve. Enjoy!