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Pork Sausages & Creamy Mustard Sauce
Pork Sausages & Creamy Mustard Sauce

Pork Sausages & Creamy Mustard Sauce

with Mash & Garlic Veggies

We've giving bangers and mash an upgrade with our super-tasty pork sausages, creamy mash speckled with spring onion and a silky mustard sauce that's so delicious you'll want to pour it over the whole shebang!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Schwefeldioxide und Sulfite
Milk

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

2

potatoes

1

zucchini

1

carrot

1 clove

garlic

2 bunch

spring onions

1 packet

classic pork sausages

(Contains: Schwefeldioxide und Sulfite; May be present: Soja.)

1 packet

light thickened cream

(Contains: Milk;)

½ tub

wholegrain mustard

½ cube

beef stock

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ tsp

salt

Nutritional Values

per serving
Calories4016 kcal
Fat73.3 g
of which saturates35 g
Carbohydrate41.7 g
of which sugars15.1 g
Protein31.6 g
Sodium1937 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Cooking Steps

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the zucchini into 1cm rounds. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Thinly slice the spring onions.

COOK THE SAUSAGES
2

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork sausages, turning regularly, 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.

MAKE THE MASH
3

While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the 1/2 the butter, milk and salt, then season with pepper. Mash with a potato masher or fork until smooth. Stir through the spring onions. Cover to keep warm.

COOK THE VEGGIES
4

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook, tossing, until just softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Add the garlic and cook, until fragrant, 1 minute. Transfer to a bowl.

MAKE THE SAUCE
5

Return the frying pan to a medium-low heat. Add the thickened cream, wholegrain mustard (see ingredients) and crumble in the beef stock (1/2 cube for 2 people / 1 cubes for 4 people). Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a little less mustard if you're not a fan of the flavour.

SERVE
6

Divide the mash between plates and serve with the pork sausages and garlic veggies. Spoon over the creamy mustard sauce.

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