Sausages in Mushroom Sauce
with Roasted Garlic Mash and Roasted Tenderstem®
These Sausages in Mushroom Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
2 unit(s)
Garlic Clove
450 grams
Potatoes
80 grams
Tenderstem Broccoli
150 grams
Closed Cup Mushrooms
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
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.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the sausages and garlic onto a baking tray.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When the oven is hot, bake the sausages on the middle shelf until golden brown and cooked through, 20-25 mins.
Halfway through cooking, remove the garlic from the tray and set aside and add the Tenderstem® broccoli to the tray. Drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast the Tenderstem® broccoli with the sausages on the middle shelf until tender for their remaining cook time, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, 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.
In the meantime, thinly slice the mushrooms.
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. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
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.
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.
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 broccoli alongside.
Spoon over the mushroom sauce to finish.
Enjoy!
