Sausages with Mushroom Vin Sauce
Roasted Carrots and Roasted Garlic Mash
These warming and hearty Sausages with Mushroom Vin Sauce are bursting full of flavours and make the perfect dinner night option, from HelloFresh.
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
1
Echalion Shallot
150
Closed Cup Mushrooms
14
Red Wine Stock Paste
(Contains Sulphites)
4
Pork and Oregano Sausage
60
Bacon Lardons
2
Garlic Clove
1
Flat Leaf Parsley
250
Chantenay Carrots
450
Potatoes
Not included in your delivery
125
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil over high heat with 0.5 tsp of salt. Trim the carrots (no need to peel) and halve lengthways. Pop them onto a large baking tray and season with salt and pepper. Toss to coat, then arrange in a single layer to one side. Pop the sausages on the other side of the tray, drizzle with oil.
Bake 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. Tip: use two trays if you need to. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on your baking tray in your oven until soft, 10-12 mins, then carefully remove from the oven and set aside.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel) and pop them into your pan of boiling water. Simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander and pop them back in their pan. Cover with a lid to keep warm.
Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and fry until golden and crisp, 3 mins. Add the mushrooms and season with salt and pepper. Stir-fry until the mushrooms are golden, 4-5mins. Add the shallot and fry until soft, 2-3 mins. Pour in the water for the sauce (see ingredients for amount) and add the red wine stock pot. Stir to dissolve the stock pot, then then lower heat and simmer until the sauce has thickened slightly and is glossy, 3-4 mins. Remove from the heat.
Carefully remove the garlic from the foil, transfer to a chopping board and mash with the back of a fork until smooth. Add it to the potato along with the parsley, a knob of butter and a splash of milk (if you have some). Add salt and pepper to taste and mash until smooth. Reheat the sauce if you need to, adding a splash of water if it is too thick. Divide the sausages between plates then serve with the mash, carrots and sauce. Enjoy!
