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Caramelised Onion Sausages

Caramelised Onion Sausages

Caramelised Onion Sausages

with Lentils and Roasted Carrots

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.

Tags:

Family Friendly

•Under 600 calories

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2

Carrot

4

Caramelised Onion Sausages

1

Red Onion

2

Garlic Clove**

1

Flat Leaf Parsley

1

Lentils

10

Chicken Stock Paste

99.99

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)356 kcal

Energy (kJ)1491 kJ

Fat17.9 g

of which saturates11.2 g

Carbohydrate37 g

of which sugars15.7 g

Protein10.9 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Kettle

•Knife

•Sieve

•Garlic Press

•Spoon

•Grill Pan

•Bowl

Instructions

Roast the Carrots

1

Preheat your oven to 200°C, fill and boil your kettle. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20-25 mins. Turn halfway.

Cook the Sausages

2

Meanwhile, pop the sausages on a lightly oiled baking tray. Bake in your oven until browned and cooked through, 20-25 mins, turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Prep the Veg

3

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve.

Cook the Lentils

4

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the red onion and cook until softened, 5-6 mins, stirring occasionally. Stir in the garlic, cook for a minute more and then add the boiling water (see ingredients for amount) and chicken stock paste. Bring to the boil, then turn it down to a simmer, reduce by half, 5-6 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.

Finish the Lentils

5

Once the sausages and carrots are ready, reheat the lentil mixture if necessary and then stir in the parsley. Season with salt and pepper to taste.

Finish and Serve

6

Share the lentils between your bowls. Arrange the roasted carrots on top and then finish with the sausages. Enjoy!

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