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Creamy THIS™ Isn't Pork Sausage à La Normande
Creamy THIS™ Isn't Pork Sausage à La Normande

Creamy THIS™ Isn't Pork Sausage à La Normande

with Apples, Green Beans and Garlic Mash

Recipe Development Team
Recipe Development TeamPublished on June 12, 2024
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Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Creamy Chicken à la Normande whilst you're watching Paris 2024 for a winning dinnertime. Cooking "à la Normande" means "in the style of Normandy", resulting in a creamy sauce with tart apples and a hint of sharp sweetness.

Tags:
High Protein
•Veggie
Allergens:
Celery
•Mustard
•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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Apple

2 unit(s)

Garlic Clove**

150 grams

Green Beans

6 unit(s)

THIS™ Isn't Pork Sausages

(May contain traces of: Cereals containing gluten, Sulphites)

10 grams

Vegetable Stock Paste

(Contains: Celery)

17 grams

Wholegrain Mustard

(Contains: Mustard)

75 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mixed Herbs

Not included in your delivery

20 grams

Butter

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2959 kJ
Energy (kcal)707 kcal
Fat39.8 g
of which saturates15.5 g
Carbohydrate58.7 g
of which sugars11.1 g
Dietary Fibre15.4 g
Protein28.4 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Baking Tray
•Aluminum Foil
•Pan
•Potato Masher
•Colander
•Lid

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer). Core and slice the apple into 12 wedges (no need to peel). Peel the garlic and grate half of the cloves (or use a garlic press), leaving the other half as whole cloves.

When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

Roast the Beans
2

Meanwhile, trim the green beans. Pop them onto a piece of foil with a drizzle of oil and season. 

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

Fry the THIS™ Isn't Pork Sausages
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the THIS™ Isn't Pork Sausages, turning occasionally, until golden, 7-8 mins. Set aside for now. IMPORTANT: Ensure they're piping hot throughout.

Bring on the Sauce
4

Wipe out the pan and pop back on medium heat. Melt in the butter (see pantry for amount). Once melted, add the sliced apple and fry stirring occasionally, 5-7 mins.

Stir in the remaining grated garlic and fry for 1 min more

Stir through the vegetable stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Season with salt and pepper. Simmer until thickened, 4-6 mins.

Mash Time
5

Meanwhile, once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season and cover with a lid to keep warm.

Once the apple sauce has thickened, stir through the creme fraiche and mixed herbs.

Return the THIS™ Isn't Pork Sausages to the sauce and simmer until piping hot, 1-2 mins. Turn to coat evenly.

Serve Up
6

When everything's ready, share the garlic mash between your serving bowls.

Top with the THIS™ Isn't Pork Sausages and spoon over the creamy apple sauce.

Serve the green beans alongside.

Enjoy!

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