Double Homey Pork Sausages & Cauli-Potato Mash
with Caramelised Onion Gravy & Greens
This dish is here to help you get your bangers and mash fix, which is the perfect meal for a cosy night in. To seal the deal, all you need to do is lace the cauli-potato mash with Dijon mustard and douse it all with a gorgeous onion gravy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Cauliflower
1 packet
Dijon Mustard
3
Garlic
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
8 piece
Pork, Garlic & Herb Sausages
1
Potato
1
Red Onion
1
Broccoli
1 packet
Baby Spinach Leaves
Not included in your delivery
1 tbs
milk
(Contains: Milk;)
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
½ cup
water
1 tsp
brown sugar
15 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato and cauliflower, then return to the pan. Add the butter, milk, Dijon mustard and a good pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the veggies are cooking, place pork, garlic & herb sausages on a lined oven tray. • Bake for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-15 minutes. TIP: Spread pork, garlic & herb sausages over two lined oven trays if your tray is getting crowded.
• Meanwhile, trim and halve green beans. • Roughly chop silverbeet. • Finely chop garlic. • Thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook broccoli, tossing,
until just softened, 5-6 minutes.
• Add spinach and garlic and cook, stirring, until
wilted and fragrant, 1-2 minutes.
• Season to taste with salt and pepper. Transfer to
a bowl and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. • Add gravy granules and the water and stir until smooth and slightly thickened, 1-2 minutes. Remove from heat.
• Divide pork sausages, mustardy cauli-potato mash and garlicky greens between plates. • Top sausages with caramelised onion gravy. • Garnish with flaked almonds to serve. Enjoy!
