Honey Mustard Sausages and Onion Gravy
with Cavolo Nero Colcannon and Chantenay Carrots
This delicious Honey Mustard Sausages and Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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)
150
Chantenay Carrots
450
Potatoes
1
Red Onion
100
Chopped Cavolo Nero
12
Balsamic Vinegar
(Contains Sulphites)
28
Red Wine Stock Paste
(Contains Sulphites)
25
Redcurrant Jelly
Not included in your delivery
75
Water for the Sauce
Nutritional information
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.
b) Halve any large chantenay carrots lengthways, then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
c) Add the sausages to the tray. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 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.
a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
b) Pour the boiling water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, halve, peel and thinly slice the red onion.
b) Heat a drizzle of oil in a small frying pan on medium-high heat.
c) Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.
a) When the potatoes have 6 mins of cooking time left, add the cavolo nero to the potato pan. TIP: Remove any tough stalks from the cavolo nero.
b) Submerge the cavolo nero in the boiling water and cover with a lid. Cook for the remaining time until tender, 6-7 mins.
a) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.
b) Add the water for the sauce (see ingredients for amount) and bring to the boil.
c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it gets too thick.
a) Once the potatoes and cavolo nero are cooked, drain in a colander and return to the pan.
b) Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season to taste with salt and pepper - colcannon made!
c) Share the colcannon between your plates and serve the sausages and carrots alongside. Spoon the onion gravy over to finish.
Enjoy!
