Pork Sausages & Mustardy Cauli-Potato Mash

Name: Pork Sausages & Mustardy Cauli-Potato Mash with Caramelised Onion Gravy, 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 Dijon mustard; 1 packet Pork, Garlic & Herb Sausages; 1 packet green beans; 1 packet silverbeet; 3 clove garlic; 1 red onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 sachet gravy granules; ½ cup water; 1 packet flaked almonds

with Caramelised Onion Gravy, Greens & Almonds

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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

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Sulphites

•Gluten

•Wheat

•Soy

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

red onion

1 sachet

gravy granules

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

1 packet

flaked almonds

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

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

1 tbs

milk

(Contains: Milk;)

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ cup

water

Nutritional Values

Energy (kJ)2675 kJ

Calories639 kcal

Fat42.1 g

of which saturates15.3 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 Paper

•Baking Tray

•Large Frying 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, 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! Little cooks: Get those muscles working and help mash the potatoes!

• 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, 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!

• 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.

• 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!

Little cooks: Add the finishing touch by sprinkling over the almonds and spooning over the gravy!