Pork & Oregano Sausages
with Glazed Apples and Spring Greens Mash
Inspo: Bubble and squeak style mash - basically roast the potatoes, then add the cabbage, roast for another 15 mins and mash together with some butter. So easy, so delic…
Ingredients
3 pot(s)
Apple and Sage Jelly
99 grams
Sliced Spring Greens
½ sachet(s)
Chicken Stock Powder
4 unit(s)
Pork and Oregano Sausage
1 unit(s)
Apple
30 grams
Unsalted Butter
450 grams
Potatoes
½ pot(s)
Dried Thyme
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Chop the potato (no need to peel!) into 2cm chunks. Pop your potatoes into your pan of boiling water and cook for 15-20 mins. Add the spring greens for the final 5 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. When done, drain in a colander and return to the pan, off the heat.
Meanwhile, place the sausages on an oiled baking tray and put them on the middle shelf of your oven for 20-25 mins. Turn halfway through to make sure they cook evenly. Tip: The sausages are cooked when they are no longer pink in the middle.
Boil your kettle. Pour the boiling water (amount specified in the ingredient list) into a measuring jug. Add the chicken stock pot and the apple and sage jelly. Stir until dissolved. Quarter the apple (no need to peel) and remove the core. Cut each quarter in half.
Melt half the butter in a frying pan over medium-low heat. Add the apple and thyme and cook until the apples browned all over, 6-7 mins. Turn every minute or so to make sure it colours evenly. Pour in the stock and simmer until the apple is soft and the sauce is glossy, 3-4 mins. Lower the heat and keep warm until you are ready to serve. Tip: If your sauce reduces too much, simply add a splash of water to thin it.
When the potato and greens are cooked, roughly mash them together with the remaining butter. Taste and add more salt and pepper if you feel it needs it.
Serve the sausages with the spring green mash and glazed apple sauce. Enjoy!
