Roasted Caramelised Onion Sausages and Tenderstem
with Colcannon, and Apple Chutney Gravy
- Milk
Ingredients
4 unit(s)
Caramelised Onion Sausages
80 grams
Tenderstem® Broccoli
1 pot(s)
Apple Chutney
1 sachet(s)
Chicken Stock Powder
2 unit(s)
Spring Onion
450 grams
Potatoes
100 grams
Chopped Cavolo Nero
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil
200 milliliter(s)
Water for the Gravy
Nutritional information
Instructions
Preheat your oven to 200°C. Pop a large pan of water onto boil with 0.5 tsp of salt, we will use it for the mash. Chop the potato into 2cm chunks (no need to peel!). Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar on the coarse side of your grater.
When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, carefully arrange the sausages on a baking tray and roast in the oven until browned and cooked through, 20-25 mins. Halfway through cooking, turn the sausages and add the tenderstem broccoli to the tray, drizzle with oil and roast for the remaining time. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, heat a frying pan over medium high heat with a drizzle of oil, add the garlic and cook, stirring, for 1 min. Add the cabbage, season with salt and pepper and stir fry for 1 min. Add a splash of water, cover with a lid (or some foil) and cook until tender, 2-3 mins. Pop the cabbage into a bowl but don't wash out the pan!
Meanwhile, heat the olive oil (see ingredients for amount) in the same frying pan over medium heat. Stir in the flour until you have a paste. Cook for a minute then stir in the apple chutney. Gradually add the water (see ingredients for amount) stirring out any lumps that form. Stir in the stock powder, bring to the boil then lower the heat and simmer until the gravy has thickened to your liking, 8-10 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Add the garlicky cabbage, cheese and half the spring onions to the mash, stir to combine. Season with salt and pepper. Cover with a lid to keep warm.
Once everything is cooked, re-heat your gravy before serving and add a splash of water if you think it is needed. IMPORTANT: The sausages are cooked when no longer pink in the middle. Share the mash between your plates and sprinkle the remaining spring onion on top. Lay the sausages alongside and then pour over the gravy. Dig in!
