Sizzling Honey Mustard Sausages with Sweet Potato Mash
and Sticky Red Onion Gravy
When everything is ready, fluff up your bulgur wheat with a fork and serve in bowls. Slice your pork medallions into roughly 2cm slices and serve on top with your spring greens on the side. Drizzle over your tomato sauce and any juices in the baking tray and devour!
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)
1
Sweet Potato
½
Maris Piper Potatoes
1
Red Onion
1
Beef Stock Pot
1
Tenderstem Broccoli
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Boil a large pot of water for the potatoes.
Once your oven is hot, put the sausage on a baking tray on the top shelf. Cook for 25 mins.
Peel and chop the sweet potato and the potato into roughly 3cm cubes. Add a pinch of salt to the boiling water along with your potatoes. Boil for around 10 mins or until soft enough to eat. Tip: The potatoes are ready when you can easily slip a knife through.
Peel and slice the onion in half lengthways through the root. Slice your onion into thin half moons and heat a splash of olive oil in a frying pan on medium heat. Once hot, add your onion, together with a pinch of salt and a few grinds of pepper. Cook for 10 mins until soft.
Once your sweet potato and potato are cooked, drain them (but strain into another pot so you can use the leftover water for your gravy and tenderstem!), pop them back in the pot, add a knob of butter (if you have some) and mash. Taste and check for seasoning. Tip: If you don’t have a masher, use a fork.
Pour a good splash of your reserved potato water into your fried onion together with the stock pot. Scrape the bottom of the pan and keep stirring until your gravy reduces a little. If you are feeling decadent, add a knob of butter (if you have some). Tip: If you have any red wine, add a splash at this point for extra flavour.
Cook the tenderstem in the boiling water (leftover from your potatoes) for 3 mins. Tip: Tenderstem is so fresh that it only needs quick cooking to be perfect.
Serve your mash and sausages with your tenderstem and a spoonful of onion gravy.
