Pork Sausages & Caramelised Onion Gravy

Name: Pork Sausages & Caramelised Onion Gravy with Mustardy Cauli-Potato Mash, Greens & Almonds
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 potato; 1 portion cauliflower; 15 g butter; 1 tbs milk; 1 packet Pork, Garlic & Herb Sausages; 1 bag green beans; 1 bag silverbeet; 3 clove garlic; 1 red onion; 1 tsp brown sugar; 1 sachet chicken-style stock powder; 1 packet flaked almonds; 1 packet Dijon mustard; 2 tbs water (for the onion); ¼ cup water (for the sauce)

with Mustardy Cauli-Potato Mash, Greens & Almonds

Get up to $200 off!

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.

Tags:

Not Suitable for Coeliacs

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Sulphites

•Gluten

•Wheat

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

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

red onion

1 sachet

chicken-style stock powder

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, 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)

Nutritional Values

Energy (kJ)2621 kJ

Fat42.4 g

of which saturates16.9 g

Carbohydrate34.8 g

of which sugars13.4 g

Dietary Fibre10.7 g

Protein26.7 g

Sodium1388 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!