Beef Sausages & Rosemary Hasselback Potatoes
with Honey-Mustard Gravy & Roasted Corn
Tonight's tender beef sausages need very little to shine. We reckon it deserves a drizzle of honey-mustard gravy, and some rosemary Hasselback potatoes to round out the meal. This will definitely become everyone's favourite festive meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
2 sprig
rosemary
1 cob
corn
1
cucumber
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Soy. )
1 packet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
1 packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
½ cup
boiling water
½ tsp
honey
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop rosemary. • In a small heatproof bowl, add rosemary and the 1/2 the butter and heat in 10 second bursts, until melted. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on lined oven tray, flat side down and repeat with the remaining potato. Brush over rosemary butter and season with salt. Toss gently to combine and roast until tender, 30-35 minutes.
Little cooks: Take the lead by brushing the rosemary butter onto the potatoes!
• Meanwhile, cut corn cob in half. Thinly slice cucumber into half-moons. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred, 20 minutes.
• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over high heat. • Cook beef sausages, turning occasionally, until browned all over, 5-6 minutes. • Transfer sausages to a second lined oven tray and bake until cooked through, 8-10 minutes.
• When potatoes have 5 minutes remaining, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Add Dijon mustard, the honey and remaining butter, whisk until combined.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of red wine vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• Divide beef sausages, rosemary hasselback potatoes, corn cobs and pear salad between plates. • Pour honey-mustard gravy over sausages to serve. Enjoy!