Tip-top THIS™ Isn't Pork Sausages and Cheesy Chips
with Homemade Onion Gravy, Buttery Asparagus and Peas
Perfectly pleasing, these vegetarian sausages swim in a bath of easy homemade onion gravy for a savoury sensation. Paired with crispy, cheesy chips and a side of peas, this is British comfort food that the whole family can enjoy.
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 grams
Potatoes
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain Cereals containing gluten, Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
100 grams
Asparagus
120 grams
Peas
Not included in your delivery
1 tsp
Sugar for the Onions
100 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
In the meantime, 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.
Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.
When the chips are halfway through cooking, turn them and sprinkle over the hard Italian style cheese.
While everything roasts, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a frying pan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
Add the balsamic vinegar and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.
Add the water for the gravy (see pantry for amount) and red wine stock paste to the onion pan. TIP: If you have any red wine, add a splash now for extra flavour.
Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).
Meanwhile, trim the bottom 2cm from the asparagus and discard.
When there are 5 mins of cooking time remaining, bring half a saucepan of water to the boil with 0.25 tsp salt.
When boiling, add the asparagus and peas to the water and cook for 2-3 mins.
Once cooked, drain in a colander and return to the pan. Add a knob of butter (if you have any) and season with salt and pepper.
Share your THIS™ Isn't Pork sausages between your serving plates with your cheesy chips, asparagus and peas alongside.
Spoon the onion gravy over the sausages to finish.
Enjoy!
