Caramelised Onion Beef Sausages & Gravy
with Spiced Sweet Potato Wedges & Apple Slaw- Sulphites
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
The traditional bangers and mash has been given a twist with our delicious, caramelised onion and parsley beef sausages. We’ve teamed them with a creamy apple slaw, spiced sweet potato wedges and a generous drizzle of gravy. This is comfort food at it’s best! *Unfortunately, this week's sticky meat glaze was in short supply, so we've replaced it with gravy. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
sweet potato
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1 sachet
gravy granules
(Contains: Sulphites, Gluten, Soy, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
apple
1 bag
slaw mix
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the wedges between two trays!
• Meanwhile, place caramelised onion & parsley beef sausages on a second lined oven tray. Drizzle with olive oil and turn to coat. Bake for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-14 minutes.
• When wedges have 5 minutes remaining, boil the kettle. • Thinly slice red apple into wedges. • In a medium bowl, combine apple, slaw mix and 1/2 the mayonnaise. • Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste. • Meanwhile, in a second medium heatproof bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
Little cooks: Lend a hand by tossing the slaw to coat!
• Divide beef sausages, apple slaw and spiced sweet potato wedges between plates. • Spoon gravy over sausages. • Serve with remaining mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayo!
