Double Beef Sausages & Honey-Mustard Gravy

Name: Double Beef Sausages & Honey-Mustard Gravy with Rosemary Hasselback Potatoes, Corn Cob & Pear Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 sprig rosemary; 40 g butter; 1 cob corn; 2 packet Caramelised Onion & Parsley Beef Sausages; 1 packet gravy granules; ½ cup boiling water; ½ tsp honey; 1 bag mixed salad leaves; 1 drizzle red wine vinegar; 1 cucumber; 1 packet Dijon mustard

with Rosemary Hasselback Potatoes, Corn Cob & Pear Salad

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Tonight's tender beef sausages need very little to shine. We reckon it deserves a drizzle of honey-mustard gravy, and some rosemary Hasselback potatoes to round out the meal. This will definitely become everyone's favourite festive meal.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

2 sprig

rosemary

1 cob

corn

2 packet

Caramelised Onion & Parsley Beef Sausages

(Contains: Sulphites; May be present: Milk, Soy.)

1 packet

gravy granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

mixed salad leaves

cucumber

1 packet

Dijon mustard

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

½ cup

boiling water

½ tsp

honey

1 drizzle

red wine vinegar

Nutritional Values

Energy (kJ)4602 kJ

Fat79.8 g

of which saturates41.2 g

Carbohydrate48.1 g

of which sugars15.4 g

Protein47.6 g

Sodium2114 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 rosemary. • In a small heatproof bowl, add rosemary and the 1/2 the butter and heat 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, flat side down and repeat with the remaining potato. Brush over rosemary butter and season with salt. Toss gently to combine and roast until tender, 30-35 minutes.

Little cooks: Take the lead by brushing the rosemary 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. Place on oven tray with potatoes. • Roast until tender and slightly charred, 20 minutes.

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over high heat. • Cook beef sausages, turning occasionally, until browned all over, 5-6 minutes. • Transfer sausages to a second lined oven tray and bake until cooked through, 8-10 minutes.

TIP: Spread sausages over two lined oven trays if your tray is getting crowded.

• When potatoes have 5 minutes remaining, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Stir through Dijon mustard, the honey and remaining butter, until combined.

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of red wine vinegar and olive oil. Season.

Little cooks: Help wash and toss the salad!

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