Sausages in Bacon & Mushroom Sauce
with Garlic Mash and Roasted Carrots
These Sausages in Bacon & Mushroom Sauce are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
225
Chantenay Carrots
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
2
Garlic Clove
450
Potatoes
60
British Smoked Bacon Lardons
120
Sliced Mushrooms
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Trim the carrots (no need to peel) and halve lengthways. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer on one side of the tray.
Pop the sausages onto the other side of the tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven is hot, roast the carrots and sausages on the top shelf until the carrots are tender and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add to the baking tray to roast until soft, 10-12 mins, then remove and set aside.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and stir-fry for 3 mins. Add the mushrooms, season with salt and pepper, then stir-fry until golden, 4-5 mins.
Pour in the water for the sauce (see ingredients for amount) and bring to the boil, then stir in the red wine jus paste.
Reduce the heat to medium and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat. TIP: Add a splash of water if it's a little thick.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
When everything is ready, reheat the sauce if needed. TIP: Add a splash of water if it's a little thick.
Share the sausages between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the mushroom sauce to finish.
Enjoy!
