Double Homey Pork Sausages & Cauli-Potato Mash

Name: Double Homey Pork Sausages & 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; 2 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, 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.

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Tags:

Kid Friendly

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

2 packet

Pork, Garlic & Herb Sausages

1 packet

green beans

1 packet

silverbeet

3 clove

garlic

red onion

1 sachet

gravy granules

1 packet

flaked almonds

Not included in your delivery

olive oil

15 g

butter

1 tbs

milk

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ cup

water

Nutritional Values

Energy (kJ)4117 kJ

Calories984 kcal

Fat69.4 g

of which saturates25.6 g

Carbohydrate42.4 g

of which sugars17.9 g

Protein47.9 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!

• 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.

TIP: Spread pork, garlic & herb sausages over two lined oven trays if your tray is getting crowded.

• 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!

• Wipe out frying pan and return 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 garlicky greens between plates. • Top sausages with caramelised onion gravy. • Garnish with flaked almonds to serve. Enjoy!