Homey Pork Sausages & Cauli-Potato Mash
with Caramelised Onion Gravy, Greens & Almonds
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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
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.)
1 packet
Green Beans
4
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1
Potato
1
Red Onion
1
Silverbeet
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a large 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 fork, 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, trim green beans.
• Roughly chop silverbeet.
• Finely chop garlic.
• Thinly slice 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, stirring, until wilted and fragrant, 1-2 minutes.
• Season to taste with salt and pepper. 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!
• Wipe out frying pan and return to mediumhigh 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, cauli-potato mash and greens between plates.
• Top sausages with caramelised onion gravy.
• Garnish with flaked almonds to serve. Enjoy!
