Oven-Baked Sausages and Onion Gravy
with Spring Greens and Mixed Potato Champ
This Oven-Baked Sausages and Onion Gravy 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.
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
4
Honey Mustard Sausages
(Contains Sulphites, Mustard)
10
Beef Stock Paste
150
Sliced Spring Greens
30
Unsalted Butter
(Contains Milk)
1
Sweet Potato
1
Spring Onion
80
Onion Marmalade
450
Potatoes
Not included in your delivery
50
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 to the boil with 1/2 tsp salt for the potatoes.
Chop the white potatoes and sweet potatoes into small 1cm chunks (peel first if you prefer).
Trim and thinly slice the spring onion.
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.
Meanwhile, add both types of potato to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Add the spring greens to the pan for the last 5 mins to simmer until tender.
While the potatoes cook, pop the onion marmalade into a small saucepan on medium heat.
Stir in the water for the gravy (see ingredients for amount) and beef stock paste, then bring to a simmer and cook until slightly reduced, 3-4 mins.
Remove from the heat.
When the potatoes and greens are cooked, drain in a colander and pop back into the pan, off the heat.
Add the butter and a splash of milk (if you have any), then season with salt and pepper. Roughly mash together, then stir through the spring onion - champ done!
Taste and add more salt and pepper if needed.
When everything is ready, pop the sausages onto your plates with a generous helping of champ alongside.
Spoon over the onion gravy to finish.
Enjoy!
