Honey Mustard Sausages and Potato Gratin
with Roasted Carrots and Red Onion Gravy
This Honey Mustard Sausages and Potato Gratin is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
450
Potatoes
1
Garlic Clove
2
Carrot
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1
Red Onion
12
Balsamic Vinegar
(Contains Sulphites)
28
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
75
Reserved Potato Water
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the carrot, then halve lengthways (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.
Sit in the creme fraiche, vegetable stock paste and reserved potato water. Bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Once the potatoes are cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.
Place the cooked potato slices in layers in an ovenproof dish, pour over the creamy sauce. Set the gratin aside for now.
Pop the sausages onto one side of a baking tray and the carrots on the other side. Drizzle the carrots with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
Bake the sausages and carrots on the middle shelf of your oven until golden 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.
Meanwhile, halve, peel and thinly slice the red onion.
Pop the gratin onto the top shelf of your oven and bake until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While everything is in the oven, clean out the sauce frying pan and pop it back on medium heat with a drizzle of oil. Once hot, add the onion and cook, stirring frequently, until soft and sweet, 8-10 mins.
Add the balsamic vinegar and cook until evaporated and sticky, 1-2 mins.
Stir the red wine stock paste and water for the gravy (see ingredients for amount) into the onions and bring to the boil.
Lower the heat and simmer until your gravy has reduced and thickened, 6-8 mins. Add a splash of water if it gets too thick. TIP: Add a knob of butter (if you have any) for extra flavour.
When everything is ready, serve the sausages, gratin and carrots with the red onion gravy spooned over.
Enjoy!
