Pork Sausages & Creamy Mustard Sauce
with Parsley-Sweet Potato Mash
- Sulphites
- Milk
- Celery
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
1
Garlic
1 packet
Wholegrain Mustard
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Parsley
2
Sweet Potato
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. • Peel sweet potato, then cut into large chunks. Thinly slice carrot into half-moons. Trim green beans. • Finely chop garlic. Roughly chop parsley.
TIP: Save time and get more fibre by leaving the sweet potato unpeeled!
• Place pork, garlic & herb sausages on a lined oven tray. • Bake for 10 minutes, then remove from oven. • Turn sausages, then bake until browned and cooked through, a further 10-15 minutes.
• Meanwhile, cook sweet potato in the saucepan of boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet potato, then return to pan. Add the butter, the milk, a generous pinch of salt and a pinch of pepper. Mash until smooth. • Stir through parsley, then cover to keep warm.
Little cooks: Get those muscles working and help mash the sweet potato!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until just softened and tender, 4-5 minutes. • Add garlic and baby spinach leaves and cook until fragrant and spinach is wilted, 1 minute. • Transfer veggies to a bowl. Cover to keep warm.
• Return frying pan to medium-low heat. • Add light cooking cream, wholegrain mustard and chicken-style stock powder (see ingredients). Cook, stirring, until slightly thickened, 1-2 minutes. Season with pepper.
TIP: Add a little less mustard for a milder flavour. Little cooks: Older kids, help stir the sauce under adult supervision. Be careful, the pan and sauce are hot!
• Divide pork sausages, parsley-sweet potato mash and veggies between plates. • Spoon over creamy mustard sauce to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty sausages and creamy mustard sauce, though some found the sauce too strong or salty.
- Ease of prep: Quick and simple to make, with oven-baked sausages being particularly easy for most.
- Suggestions: Some preferred pan-frying sausages for better texture. Consider cooking veggies longer for more tenderness.
- Leftovers: Several mentioned the meal was filling, but some found portions small, especially for larger appetites.
- Variations: Some suggested swapping sweet potato for regular potato and offering alternative sausage options.
