Honey Mustard Double Sausages in Creamy Sauce
with Baby Corn, Greens & Carrots and Herby Chips
This Honey Mustard Double Sausages in Creamy Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
8 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
200 grams
Baby Corn, Greens & Carrots
2 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Pop the sausages onto another baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 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.
While everything cooks, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the mixed veg and season with salt and pepper. Stir-fry for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 4-5 mins.
Transfer the veg to a bowl and cover with foil to keep warm.
Pop your pan back on medium high heat and add a drizzle of oil. Add the garlic. Cook for 1 min. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil until reduced by half, 2-3 mins.
Once reduced, stir in the creme fraiche and mustard (add less if you'd prefer). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins. Remove from the heat
When everything's ready, share the sausages between your plates.
Serve the herby chips and veg alongside.
Finish by spooning over the creamy mustard sauce.
Enjoy!
