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Herby Beef Sausages & Mushroom Gravy
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Herby Beef Sausages & Mushroom Gravy

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.

Tags:
Kid Friendly
Allergens:
Sulphites
Milk
Gluten
Soy
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 sachet

garlic & herb seasoning

1 packet

Caramelised Onion & Parsley Beef Sausages

(Contains Sulphites; May be present: Milk, Sesame, 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

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Nutritional Values

Energy (kJ)3282 kJ
Fat53.4 g
of which saturates28.7 g
Carbohydrate37.2 g
of which sugars22.2 g
Protein38.6 g
Sodium2044 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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!).

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide parsley beef sausages, pumpkin gratin and sautéed baby spinach between plates. • Spoon mushroom gravy over sausages. Tear over parsley leaves to serve. Enjoy!