Pork Sausages & Caramelised Onion Gravy
with Mustardy Cauli-Potato Mash, Greens & Almonds- Milk
- Sulphites
- Gluten
- Wheat
- Almond
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This dish is here to help you get your bangers and mash fix, without going crazy on the carbs. All you have to do is bulk up the potato with some cauliflower when you're whipping up the mash; lace it with Dijon mustard and no one will know the difference - especially when there's a perfectly sweet and savoury onion gravy in the mix. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
1 portion
cauliflower
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 bag
green beans
1 bag
silverbeet
3 clove
garlic
1
red onion
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Dijon mustard
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 tbs
milk
(Contains: Milk;)
1 tsp
brown sugar
2 tbs
water (for the onion)
¼ cup
water (for the sauce)
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, the 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.
• 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 green beans, tossing, until just tender, 3-4 minutes. • Add silverbeet and garlic and cook until wilted and fragrant, 1-2 minutes. • Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Cook the green beans with a splash of water to help speed up the cooking process!
• Return frying pan to high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the brown sugar and the water(for the onion) and mix well. Cook until dark and sticky, 2-3 minutes. • Add chicken-style stock powder and the water(for the sauce). Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat.
• Divide pork sausages, mustardy cauli-potato mash and garlic greens between plates. • Top sausages with caramelised onion gravy. • Garnish with flaked almonds to serve. Enjoy!
