Homey Pork Sausages & Cauli-Potato Mash

Name: Homey Pork Sausages & Cauli-Potato Mash with Caramelised Onion Gravy, Greens & Almonds
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 Red Onion; ½ Broccoli; 3 Garlic; 1 packet Gravy Granules; 1 packet Dijon Mustard; 4 Pork, Garlic & Herb Sausages; 1 packet Baby Spinach Leaves; 1 Potato; 1 Cauliflower; 1 drizzle olive oil; 15 g butter; 1 tbs milk; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar; ½ cup water

with Caramelised Onion Gravy, Greens & Almonds

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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.

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This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Milk

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Broccoli

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.)

1 packet

Dijon Mustard

Pork, Garlic & Herb Sausages

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

1 packet

Baby Spinach Leaves

Potato

Cauliflower

Not included in your delivery

1 drizzle

olive oil

15 g

butter

(Contains: Milk;)

1 tbs

milk

(Contains: Milk;)

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

½ cup

water

Nutritional Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat39.2 g

of which saturates14.9 g

Carbohydrate36.8 g

of which sugars18.2 g

Dietary Fibre11.5 g

Protein30 g

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

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, drizzle with olive oil, turn to coat. • Bake until cooked through, 10-14 minutes.

• Meanwhile, chop broccoli (including stalk) into small florets. • Roughly chop baby spinach leaves. • 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. 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 to serve. Enjoy!