Honey Mustard Sausages
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Honey Mustard Sausages

Honey Mustard Sausages

with Cavolo Nero Colcannon and Balsamic Onion Gravy

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Tags:
Family Friendly
Allergens:
Sulphites
Mustard

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

4

British Honey Mustard Sausages

(Contains Sulphites, Mustard)

100

Chopped Cavolo Nero

1

Wholegrain Mustard

28

Red Wine Stock Paste

(Contains Sulphites)

25

Redcurrant Jelly

12

Balsamic Vinegar

(Contains Sulphites)

1

Red Onion

450

Potatoes

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kcal)589 kcal
Energy (kJ)2466 kJ
Fat21.3 g
of which saturates7.2 g
Carbohydrate71.3 g
of which sugars23 g
Protein24.6 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Chopping Board
Medium Saucepan
Knife
Spoon
Grill Pan
Measuring Cups
Plate
Potato Masher
Colander

Instructions

Grill the Sausages
1

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.

Cook the Potatoes
2

a) Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). b) Pop them in a large saucepan along with 1/2 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.

Start the Sauce
3

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.

Cook the Cavolo Nero
4

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.

Finish Off
5

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.

Mash and Serve
6

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!