Beef Bangers & Sweet Potato Mash
with Honey-Mustard Sauce & Pear Salad
Our beef sausages are as tasty as they come, and just the thing for an easy weeknight meal. Simply add some flavourful sides, like sweet potato mash, creamy honey-mustard sauce and pear salad, and you're all set for a fuss-free feast.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
sweet potato
1 packet
Caramelised Onion & Parsley Beef Sausages
(Contains Sulphites; May be present: Milk, Soy. )
1
pear
1 bag
deluxe salad mix
1 packet
light cooking cream
(Contains Milk;)
½ packet
wholegrain mustard
Not included in your delivery
olive oil
40 g
butter
1 drizzle
white wine vinegar
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks.
TIP: Save time and get more fibre by leaving the sweet potato unpeeled.
• Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned, 5-6 minutes. • Transfer sausages to a lined oven tray, then bake until cooked through, 10-15 minutes.
• While the sausages are cooking, slice pear into thin sticks. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add pear and deluxe salad mix. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Return frying pan to medium heat. • Cook light cooking cream, wholegrain mustard (see ingredients) and the honey, stirring, until slightly thickened, 2-3 minutes. • Season to taste.
TIP: Add a little less mustard if you're not a fan of the flavour.
• Divide sweet potato mash between plates. Top with beef sausages. • Spoon honey-mustard sauce over sausages and mash. • Serve with pear salad. Enjoy!
Little cooks: Add the finishing touch by spooning over the honey-mustard sauce. Be careful, the pan is hot!