Caramelised Onion Sausages
with Celeriac Colcannon and Apple Chutney Gravy
This Sausages, Celeriac Colcannon & Gravy is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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
½
Celeriac
1
Baking Potato
2
Spring Onion
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
4
Caramelised Onion Sausages
100
Shredded Savoy Cabbage
8
Plain Flour
1
Apple Chutney
1
Chicken Stock Powder
Not included in your delivery
1
Olive Oil
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop a large pan of water onto boil with 0.5 tsp of salt, we will use it for the mash. Peel and chop both the celeriac and potato into 2cm chunks. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar on the coarse side of your grater.
Add the potatoes and the celeriac (see ingredient list for amount) to the pan of water. Bring to the boil then lower the heat to medium and simmer until you can easily slip a knife through the potatoes and celeriac, 20-25 mins. Carefully arrange the sausages on a baking tray and roast in the oven until browned and cooked through, 20-25 mins. Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, heat a frying pan over medium high heat with a drizzle of oil, add the garlic and cook, stirring, for 1 min. Add the cabbage, season with salt and pepper and stir fry for 1 min. Add a splash of water, cover with a lid (or some foil) and cook until tender, 2-3 mins. Pop the cabbage into a bowl but don't wash out the pan!
Meanwhile, heat the oil (see ingredients for amount) in the same frying pan over medium heat. Stir in the flour until you have a paste (this is a roux). Cook for a minute then stir in the apple chutney. Gradually add the water (see ingredients for amount) stirring out any lumps that form. Stir in the stock powder, bring to the boil then lower the heat and simmer until the gravy has thickened to your liking, 8-10 mins.
When the potatoes and celeriac are cooked, drain in a colander, allow to steam dry for 1-2 mins, then return to the pan. Mash the potatoes and celeriac and then stir in the cabbage, cheddar, half the spring onion and a knob of butter (if you have some). Season well with salt and pepper and get ready to serve.
Once everything is cooked, re-heat your gravy before serving and add a splash of water if you think it is needed. IMPORTANT: The sausages are cooked when no longer pink in the middle. Share the mash between your plates and sprinkle the remaining spring onion on top. Lay the sausages alongside and then pour over the gravy. Dig in!
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