Honey Mustard Sausages
with Mashed Swede and Red Cabbage
Swedes really do originate from Sweden! We can only assume that imaginative vegetable naming wasn't high on the priority list the day they arrived here. Americans call them 'rutabaga' which actually comes from the Swedish for 'red bags'. And the Scots consider them to be turnips or 'neeps'. Whatever you call them, they are absolutely delicious when mashed with butter and make a fine side dish for oven-baked sausages. Enjoy!
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
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1
Red Cabbage
1
Red Onion
1
Cox's Apple
1
Swede
1
Chives
2
Honey
2
Balsamic Vinegar
(Contains Sulphites)
1
Mustard Seeds
(Contains Mustard)
30
Netherend Butter Salted
(Contains Milk)
50
Spiced Plum Chutney
Not included in your delivery
2
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200⁰C. Put the sausages on a lightly oiled baking tray and cook on the top shelf of your oven until well browned and no longer pink in the middle, 30-35 mins. Turn the sausages halfway through to ensure they are browned on both sides. Your sausages are fully cooked when the juices run clear once sliced into.
Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the swede. Halve the red cabbage lengthways, remove (and discard) the root in the middle and cut into ½cm wide slices. Halve, peel and slice the red onion into thin half moons. Peel and quarter the apple, cut out the core and chop into 1cm chunks. Peel and chop the swede into 2cm chunks. Roughly chop the chives (use scissors if you like!).
Add the swede to the boiling water and cook until soft, 20-25 mins. TIP: The swede is cooked when you can easily slip a knife through. When ready, drain the swede in a colander, leave for a couple of mins for the steam to escape, then pop back in the pan to keep warm.
Put a glug of oil in a frying pan on medium heat. Add the red onion and apple. Cook until soft, 7 mins. Stir in the honey, balsamic vinegar and mustard seeds and cook for 1 minute more. Add the red cabbage along with the water (amount specified in the ingredient list). Season with salt and black pepper, then pop a lid on (or cover with some foil). Cook, stirring occasionally, until the cabbage is soft, 12-15 mins.
Add the butter and a splash of milk (if you have some) to the drained swede. Season with salt and black pepper and add the chives. Mash with a potato masher until smooth.
Taste the cabbage and add more salt and black pepper if desired. Serve the sausages with the mashed swede, red cabbage and a dollop of the spiced plum chutney. Enjoy!
