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Sausages in Mushroom Sauce
Sausages in Mushroom Sauce

Sausages in Mushroom Sauce

with Garlic Mash and Roasted Carrots

These delicious Sausages in Mushroom Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Family Friendly
Allergens:
Schwefeldioxide und Sulfite
Senf
Celery

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

3 unit(s)

Carrot

4 unit(s)

British Honey Mustard Sausages

(Contains: Schwefeldioxide und Sulfite, Senf)

2 unit(s)

Garlic Clove**

450 grams

Potatoes

120 grams

Sliced Mushrooms

15 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2313 kJ
Energy (kcal)553 kcal
Fat21 g
of which saturates7.4 g
Carbohydrate64.9 g
of which sugars16.9 g
Protein25.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Aluminum Foil
Colander
Lid
Pan
Kitchen Shears
Potato Masher

Instructions

Sausage and Veg Time
1

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.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop 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. TIP: Use two baking trays if necessary. 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 the garlic parcel 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 Mushroom Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms, season with salt and pepper, then stir-fry until golden, 4-5 mins.

Pour in the water for the sauce (see pantry for amount) and bring to the boil, then stir in the red wine jus paste.

Reduce the heat to medium-high and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Add a splash of water if it's a little thick, then remove from the heat.

Garlic Mash Time
5

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

Add the garlic 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's ready, reheat the sauce if necessary, adding a splash of water if needed. 

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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