Pork and Caramelised Onion Sausages
with Celeriac Colcannon and Apple Chutney Gravy
There’s no beating the classic combination of bangers and mash. Chef Andre has created a deliciously creamy, pillowy Colcannon using celeriac, which lends the side a nutty overtone. Drizzled in an apple chutney gravy, this dish is sweet, rich with flavour and full of hearty goodness perfect for the colder nights.
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
Caramelised Onion Sausages
8
Plain Flour
1
Apple Chutney
1
Baking Potato
1
Chicken Stock Powder
100
Shredded Savoy Cabbage
1
Celeriac
30
Mature Cheddar Cheese
(Contains Milk)
2
Spring Onion
Not included in your delivery
1
Olive Oil
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Lightly oil a baking tray and pop it into the oven. Pop a large pan of water onto boil, we will use it for the colcannon mash. Peel and chop both the celeriac (see ingredient list for amount) and potato into 2cm chunks. Trim and thinly slice the spring onion. Grate the cheddar on the coarse side of your grater.
Add the potatoes and the celeriac to the pan of water along with a good pinch of salt. Bring to the boil then lower the heat and simmer until you can easily slip a knife through the potatoes and celeriac, 15-20 mins.
Carefully arrange the sausages in the hot baking tray and roast in the oven until browned and cooked through, 20 mins. Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, heat the oil (see ingredients for amount) in a small saucepan over medium heat. Stir in the flour until you have a paste. Cook for a minute then stir in the apple chutney. Gradually add the water (see ingredients for amount), stirring out any lumps that form. Stir in the stock powder, bring to the boil then lower the heat and simmer until the gravy has thickened to your liking, 8-10 mins.
When the potatoes and celeriac are almost cooked, add the cabbage to the pan and cook until tender, 3-4 mins. Drain in a colander, allow to steam dry for 1-2 mins, then return to the pan. Mash the potatoes and celeriac and then stir in the cheddar, half the spring onion and a knob of butter (if you have some). Season well with salt and pepper and get ready to serve.
Reheat your gravy before serving, adding a splash of water if you think it is needed. Share the colcannon mash between your plates and sprinkle the remaining spring onion on top. Lay the sausages alongside and then pour over the gravy. Dig in!
