HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuscan Sausage
Tuscan Sausage

Tuscan Sausage

with Cavolo Nero Colcannon and Balsamic Onion Gravy

Read more

This Tuscan Sausage & Onion Gravy is bursting full of flavours and makes the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:SulphitesCereals containing glutenMustard

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Tuscan Pork Sausage

(ContainsSulphites, Cereals containing gluten)

1 pack(s)


1 unit(s)

Red Onion

1 pack(s)

Cavolo Nero

1 sachet

Balsamic Vinegar


1 pot(s)

Red Wine Stock Paste


1 pot(s)

Redcurrant Jelly

1 pot(s)

Wholegrain Mustard


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2454 kJ
Energy (kcal)587 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate71 g
of which sugars18.0 g
Protein23 g
Salt3.85 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Fill and boil your kettle and preheat your oven to 220°C. b) Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 18-20 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.


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


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


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


a) Lower the heat of the pan with the onions to medium and add the balsamic vinegar. b) Cook until almost evaporated, 1-2 mins. c) Add the water (see ingredients for amount) to the pan and bring to the boil. d) Stir in the red wine stock paste and redcurrant jelly to dissolve. e) Simmer for 2-3 mins until the sauce has thickened slightly. TIP: Add a splash of water if you feel it needs it.


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