Pork Sausages & Mustardy Cauli-Potato Mash
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Pork Sausages & Mustardy Cauli-Potato Mash

Pork Sausages & Mustardy Cauli-Potato Mash

with Caramelised Onion Gravy, Greens & Almonds

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:
Kid Friendly
Under 650kcal
Under 40g carbs
Available until May
Allergens:
Milk
Sulphites
Gluten
Wheat
Soy
Almond

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

1

potato

1 portion

cauliflower

1 packet

Dijon mustard

1 packet

Pork, Garlic & Herb Sausages

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

1 packet

green beans

1 packet

silverbeet

3 clove

garlic

1

red onion

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

15 g

butter

1 tbs

milk

(Contains Milk;)

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ cup

water

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Nutritional Values

Energy (kJ)2490 kJ
Calories595 kcal
Fat37.1 g
of which saturates14.6 g
Carbohydrate36.2 g
of which sugars17.1 g
Dietary Fibre11.5 g
Protein28.7 g
Sodium1152 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• Meanwhile, trim and halve green beans. • Roughly chop silverbeet. • Finely chop garlic. • Thinly slice red onion.

4
4

• 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. 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!

5
5

• Return frying pan 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.

6
6

• 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!