Honey Mustard Glazed Sausages
with Sweet Potato Mash & Garlic Greens
The winning combo of honey and mustard instantly make these snags a crowd pleaser. But add our creamy, buttery sweet potato mash and garlicky greens and it becomes a hearty dinner you’ll be devouring in less than no time!
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.
Ingredients
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
2 unit
sweet potato
1 bag
green beans
1 unit
zucchini
2 clove
garlic
1 bag
baby spinach leaves
1 unit
red onion
1 bag
parsley
½ tub
wholegrain mustard
Not included in your delivery
olive oil
40 g
butter
¼ tsp
salt
1 tbs
honey
2 tbs
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through,12-15 minutes.
While the sausages are cooking, bring a large saucepan of water to the boil. Peel and cut the sweet potato into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the sweet potato to the saucepan. Add the 1/2 the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
While the sweet potato is cooking, trim the green beans. Cut the zucchini into batons. Finely chop the garlic (or use a garlic press).
Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the green beans and zucchini and cook, 4-5 minutes. Add the garlic (reserve a pinch for the glaze) and baby spinach leaves and cook, until fragrant and wilted, 1-2 minutes. Season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.
While the vegetables are cooking, thinly slice the red onion. Roughly chop the parsley leaves. In a small bowl, combine the honey, wholegrain mustard, water, reserved garlic and a pinch of salt and pepper. Return the frying pan to a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the honey mustard glaze, remaining butter and cook until sticky, 1-2 minutes. Return the sausages to the pan to coat in the glaze.
Divide the sweet potato mash between plates. Serve with the garlic greens and honey mustard glazed sausages. Spoon over any remaining glaze from the pan. Garnish with the parsley leaves.
