THIS™ Isn't Pork Sausages in Red Onion Gravy
with Garlic Mash and Roasted Carrots
Designed by our chefs for a balanced lifestyle, these vegetarian THIS™ Isn't Pork Sausages in Red Onion Gravy hit the spot. A British comfort food favourite, bangers and mash are perfect for the colder months.
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
3 unit(s)
Carrot
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain Cereals containing gluten, Sulphites)
2 unit(s)
Garlic Clove
450 grams
Potatoes
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
15 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
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 to the boil with 0.5 tsp salt for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.
Once the carrots have been cooking for 5 mins, bake the sausages on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the same tray to roast until soft, 10-12 mins. Remove and set aside.
Meanwhile, 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 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, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season and fry, stirring occasionally, until golden, 10-12 mins.
Add the balsamic vinegar and sugar (see pantry) and cook until caramelised, 1-2 mins.
Melt in the butter (see pantry), then stir in the flour (see pantry). Stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
Gradually stir in the water for the gravy (see pantry), then add the red wine stock paste. Bring to the boil, stirring out any lumps that form. TIP: If you have any red wine, add a splash now for extra flavour.
Lower the heat and simmer, until the gravy has thickened to your liking, 8-10 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the garlic 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's ready, reheat the sauce if necessary, adding a splash of water if needed.
Share the THIS™ Isn't Pork Sausages between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the red onion gravy to finish.
Enjoy!
