Sausages in Bacon & Mushroom Sauce
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Sausages in Bacon & Mushroom Sauce

Sausages in Bacon & Mushroom Sauce

with Garlic Mash and Roasted Carrots

These Sausages in Bacon & Mushroom Sauce are 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.

Tags:
Under 650 calories
Family Friendly
Allergens:
Sulphites
Mustard
Celery

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.

Preparation Time40 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

225

Chantenay Carrots

4

Honey Mustard Sausages

(Contains Sulphites, Mustard)

2

Garlic Clove

450

Potatoes

60

Bacon Lardons

120

Sliced Mushrooms

15

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kcal)703 kcal
Energy (kJ)2940 kJ
Fat36.6 g
of which saturates13 g
Carbohydrate66.9 g
of which sugars18 g
Protein33.6 g
Salt4.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Aluminum Foil
Colander
Grill Pan
Kitchen Shears
Potato Masher

Instructions

Get Prepped
1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Trim the carrots (no need to peel) and halve lengthways. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer on one side of the tray.
Pop the sausages onto the other side of the tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

Ready to Roast
2

When the oven is hot, roast the carrots and sausages on the top shelf until the carrots are tender and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add to the baking tray to roast until soft, 10-12 mins, then remove and set aside.

Cook the Potatoes
3

While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.

Make the Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and stir-fry for 3 mins. Add the mushrooms, season with salt and pepper, then stir-fry until golden, 4-5 mins.
Pour in the water for the sauce (see ingredients for amount) and bring to the boil, then stir in the red wine jus paste.
Reduce the heat to medium and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat. TIP: Add a splash of water if it's a little thick.

Garlic Mash Time
5

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.

Serve
6

When everything is ready, reheat the sauce if needed. TIP: Add a splash of water if it's a little thick.
Share the sausages between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the mushroom sauce to finish.
Enjoy!

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