Tuscan Style Sausage

Name: Tuscan Style Sausage with Cavolo Nero Colcannon and Balsamic Onion Gravy
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 Potatoes; 4 Tuscan Pork Sausage; 1 Red Onion; 100 Chopped Cavolo Nero; 12 Balsamic Vinegar; ½ KNORR Chicken Stock; 25 Redcurrant Jelly; 1 Wholegrain Mustard; 100 Water for the Sauce

with Cavolo Nero Colcannon and Balsamic Onion Gravy

Get 50% off 1st box + free snacks for life!

Head Chef Andre’s warming Tuscan sausage with cavolo nero colcannon is a great thing to cook on a chilly evening at home. Creamy colcannon is a traditional Irish dish of mashed potato and kale and was originally served in a dish with a dip in the centre that was filled with melted butter. In this dish, we’ve used cavolo nero (a variety of kale) and stirred through wholegrain mustard for an added kick of flavour.

Allergens:

Sulphites

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Tuscan Pork Sausage

Red Onion

100

Chopped Cavolo Nero

Balsamic Vinegar

(Contains: Sulphites)

KNORR Chicken Stock

Redcurrant Jelly

Wholegrain Mustard

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)578 kcal

Energy (kJ)2418 kJ

Fat22 g

of which saturates8 g

Carbohydrate69 g

of which sugars16 g

Protein23 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Grill Pan

•Plate

Instructions

Fill and boil your kettle and preheat your oven to 200°C. Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 20-25 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). Pop them in a large saucepan along with 0.5 tsp of salt, cover with boiling water and put onto high heat. Boil the potatoes until you can easily slip a knife through, 15-20 mins.

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a small frying pan on medium heat. Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. This is the base of your gravy.

When the potatoes have 5 mins left, add the cavolo nero to the pan of potatoes. Submerge the cavolo nero in the boiling water or cover with a lid so it cooks. Cook until tender, 5 mins.

Lower the heat of the pan with the onions to medium and add the balsamic vinegar. Cook until almost evaporated. Add the water (see ingredients for amount) to the pan and bring to the boil. Stir in the red wine stock pot and redcurrant jelly to dissolve. Simmer for 2-3 mins until the sauce has thickened slightly.

Meanwhile, drain the potatoes and cavolo nero in a colander then return to the pan. Mash together and then mix in the wholegrain mustard and a knob of butter (if you have some). Season to taste with salt and pepper - colcannon made! Share the colcannon between your plates and serve the sausages alongside. Spoon the gravy over the sausages and tuck in!