Double Caramelised Onion Beef Sausages
with Lemon Crushed Potatoes & Honey Mustard Sauce
These aren't your average snags - ours are packed with carameslised onions and parsley to give the most delicious flavour that works perfectly with lemony potatoes and a creamy honey mustard sauce. Add a crisp salad to tie the meal perfectly together.
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
2 clove
garlic
½
lemon
1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)1 sachet
vegetable stock pot
2 packet
caramelised onion & parsley beef sausages
(ContainsSulphitesMay be present Milk, Sesame, Soy)1
pear
1 bag
deluxe salad mix
½ packet
wholegrain mustard
(ContainsSulphites)1 packet
light cooking cream
(ContainsMilk)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 tbs
water
1 tsp
white wine vinegar
1 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into bite-sized chunks. Finely chop the garlic. Zest the lemon to get a generous pinch and slice into wedges.
Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and set aside the potato. Return the saucepan over a medium-high heat, add the butter and garlic and cook, until fragrant, 1 minute. Add the water, lemon zest, lemon juice (1 tbs for 2 people / 2 tbs for 4 people) and 1/2 the vegetable stock powder. Bring to the boil then remove from the heat. Return the potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the caramelised onion & parsley beef sausages, turning occasionally, until browned, 5-6 minutes. Transfer to a lined oven tray and bake until cooked through, 10-15 minutes.
TIP: Cook the sausages in batches for best results!
While the sausages are baking, slice the pear into thin sticks. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the pear and deluxe salad mix to the dressing and toss to coat.
Return the frying pan to a medium heat. Add the wholegrain mustard (see ingredients list), light cooking cream, honey and the remaining vegetable stock powder. Cook, stirring, until slightly thickened, 2-3 minutes. Season to taste. TIP: Add a little less mustard if you're not a fan of the flavour.
Divide the crushed lemon potatoes between plates and top with the sausages. Spoon over the honey mustard sauce. Sprinkle the flaked almonds over the salad to serve.