Honey Mustard Sausages and Potato Gratin
with Green Beans and Red Onion Gravy
These Honey Mustard Sausages and Potato Gratin are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
10
Vegetable Stock Paste
(Contains Celery)
4
Honey Mustard Sausages
(Contains Sulphites, Mustard)
1
Echalion Shallot
150
Green Beans
28
Red Wine Stock Paste
(Contains Sulphites)
1
Garlic Clove
12
Balsamic Vinegar
(Contains Sulphites)
150
Creme Fraiche
(Contains Milk)
1
Red Onion
450
Potatoes
Not included in your delivery
75
Reserved Potato Water
200
Water for the Gravy
Nutritional information
Utensils
Instructions
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.
Peel and slice the potatoes into 1cm thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans.
Once the potatoes are cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander. Set the pan aside.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and cook until softened, 2-3 mins. Add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, vegetable stock paste and reserved potato water. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Pop the sausages onto a baking tray. When the oven is hot, roast 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. The sausages are cooked when no longer pink in the middle.
After 5 mins, add the gratin to the top shelf and bake until golden and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While everything bakes, fill the (now empty) potato saucepan with water and put back on to boil. Meanwhile, halve, peel and thinly slice the red onion.
Clean out the frying pan and pop on medium heat with a drizzle of oil. Once hot, add the onion and cook, stirring frequently, until soft and sweet, 8-10 mins.
Add the balsamic vinegar and cook until evaporated and sticky, 1-2 mins.
Stir the water for the gravy (see ingredients for amount) into the onions and bring to the boil.
Stir in the red wine stock paste, then lower the heat and simmer until your gravy has reduced and thickened, 6-8 mins.
Add a splash of water if it gets too thick. TIP: Add a knob of butter (if you have any) for extra flavour.
When the sausages and gratin have 5 mins of cooking time remaining, add the green beans to the pan of boiling water with 1/2 tsp salt. Cook until just tender, 3-5 mins.
Drain the beans in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.
When everything is ready, serve the sausages, gratin and beans on your plates. Spoon over the red onion gravy to finish.
Enjoy!
