Honey Mustard Double Sausages in Creamy Sauce

Name: Honey Mustard Double Sausages in Creamy Sauce with Peas and Herby Chips
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 8 unit(s) British Honey Mustard Sausages; 2 unit(s) Garlic Clove**; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 17 grams Wholegrain Mustard; 120 grams Peas; 75 milliliter(s) Water for the Sauce

with Peas and Herby Chips

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This Honey Mustard Double Sausages in Creamy Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Schwefeldioxide und Sulfite

•Senf

•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 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

8 unit(s)

British Honey Mustard Sausages

(Contains: Schwefeldioxide und Sulfite, Senf)

2 unit(s)

Garlic Clove**

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

17 grams

Wholegrain Mustard

(Contains: Senf)

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4164 kJ

Energy (kcal)995 kcal

Fat53 g

of which saturates21.9 g

Carbohydrate78.8 g

of which sugars17.1 g

Protein45 g

Salt5.3 g

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

Utensils

•Baking Tray

•Garlic Press

•Large Saucepan

•Medium Saucepan

•Colander

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Pop the sausages onto another large baking tray.

Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

While everything cooks, peel and grate the garlic (or use a garlic press).

When there are about 10 mins of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.

Once the oil is hot, add the garlic and cook for 1 min. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil until reduced by half, 2-3 mins.

Once reduced, stir in the creme fraiche and mustard (add less mustard if you'd prefer). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins.

Meanwhile, bring another saucepan of water to the boil with 1/4 tsp salt.

When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.