Sausages in Mushroom Sauce
with Garlic Mash and Green Beans
These delicious Sausages in Mushroom Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
Green Beans
120 grams
Sliced 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 sausages onto a baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. 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 same tray to roast until soft, 10-12 mins, then remove and set aside.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until tender, 4-5 mins, then transfer to a bowl and cover to keep warm.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
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, put the sachet in a bowl of hot water for 1 min to loosen.
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 potatoes are cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.
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 green beans alongside.
Spoon the mushroom sauce over the sausages to finish.
Enjoy!
