Honey Mustard Sausages in Creamy Sauce
with Roasted Carrots and Herby Chips
These Honey Mustard Sausages in Creamy Sauce are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
3 unit(s)
Carrot
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2 unit(s)
Garlic Clove**
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
17 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
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 and season with salt and pepper, then 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.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrot batons onto a large baking tray. Drizzle with oil, season with salt and pepper. Toss to coat, then spread out in a single layer.
Add the sausages to the same tray. IMPORTANT: Wash your hands and equipment after handling raw sausages. TIP: Use two baking trays if necessary.
Roast on the top shelf of your oven until the sausages are cooked through, 20-25 mins. Turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.
While everything roasts, peel and grate the garlic (or use a garlic press).
When there are about 10 mins left of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.
Once the oil is hot, add the garlic. Stir-fry for 1 min. Add 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 wholegrain mustard (add less if you'd prefer things milder). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins.
When the carrots and sausages have 5 mins of cooking time remaining, carefully drizzle over the honey (see pantry for amount), toss to coat, then return to the oven.
When everything's ready, share the sausages between your plates.
Serve the herby chips and honey roasted carrots alongside.
Finish by spooning over your creamy mustard sauce.
Enjoy!
