Double Honey Mustard Sausages and Onion Gravy

Name: Double Honey Mustard Sausages and Onion Gravy with Chive Mash and Roasted Carrots
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 3 Carrot; 8 British Honey Mustard Sausages; 450 Potatoes; 1 Red Onion; 1 Chives; 12 Balsamic Vinegar; 28 Red Wine Stock Paste; 25 Redcurrant Jelly; 75 Water for the Sauce

with Chive Mash and Roasted Carrots

Get 50% off 1st box + free snacks for life!

Looking for a quick and tasty midweek dinner option? Try cooking up our Double Honey Mustard Sausages and Onion Gravy Gravy in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Schwefeldioxide und Sulfite

•Senf

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Carrot

British Honey Mustard Sausages

(Contains: Schwefeldioxide und Sulfite, Senf)

450

Potatoes

Red Onion

Chives

Balsamic Vinegar

(Contains: Schwefeldioxide und Sulfite)

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

Redcurrant Jelly

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)917 kcal

Energy (kJ)3835 kJ

Fat40.4 g

of which saturates14.4 g

Carbohydrate91.9 g

of which sugars34.8 g

Protein41.4 g

Salt6.1 g

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

Utensils

•Baking Tray

•Kettle

•Large Saucepan

•Pan

•Kitchen Shears

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.

b) Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Add the sausages to the same tray.

c) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

b) Pour the boiling water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

c) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Heat a drizzle of oil in a small frying pan on medium-high heat.

c) Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.

a) Meanwhile, roughly chop the chives (use scissors if easier).

a) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

b) Add the water for the sauce (see ingredients for amount) to the onion pan and bring to the boil.

c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.