Bacon Wrapped Sausages on Creamy Mustard Mash
with Caramelised Onion Jus, Chantenay Carrots and Peas
These Bacon Wrapped Sausages on Creamy Mustard Mash are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
150
Chantenay Carrots
1
Onion
6
British Streaky Bacon
6
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1
Spring Onion
450
Potatoes
44
Red Wine Jus Paste
(Contains Sulphites, Celery)
75
Creme Fraiche
(Contains Milk)
17
Wholegrain Mustard
(Contains Mustard)
120
Peas
Not included in your delivery
½
Sugar
400
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and halve the carrots lengthways (no need to peel) and pop them onto one half of a baking tray. Drizzle with oil, season with salt and pepper, then set aside.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the onion and season with salt, pepper and the sugar (see ingredients for amount). Fry until soft and sweet, 8-10 mins.
While the onion cooks, wrap a rasher of bacon around each sausage in a spiral so they're fully covered. Pop the bacon wrapped sausages onto the other half of the carrot baking tray.
When the oven is hot, roast on the middle shelf until the sausages are golden brown and cooked through and the carrots are tender, 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, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim and thinly slice the spring onion. Peel and chop the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once the onion is soft and caramelised, add the water for the jus (see ingredients for amount) to the pan.
Bring to the boil on high heat, then stir in the red wine jus paste and reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
Once glossy and thickened, pour into a bowl or gravy jug and cover to keep warm.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the creme fraiche and mash until smooth.
Season with salt and pepper, then stir in the spring onion and mustard. Taste and add more seasoning if needed.
Cover with a lid to keep warm.
Just before you are ready to serve, wipe out the frying pan and pop it back on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins.
When everything is ready, share the mash between your plates and top with the bacon wrapped sausages.
Serve the peas and carrots on the side. Reheat the onion jus (if needed) and pour over to finish. Enjoy!
