Pork Sausages & Creamy Mustard Sauce
with Mash & Garlic Veggies
We've giving bangers and mash an upgrade with our super-tasty pork sausages, creamy mash speckled with spring onion and a silky mustard sauce that's so delicious you'll want to pour it over the whole shebang!
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
potatoes
1
zucchini
1
carrot
1 clove
garlic
2 bunch
spring onions
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
1 packet
light thickened cream
(Contains Milk;)
½ tub
wholegrain mustard
½ cube
beef stock
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the zucchini into 1cm rounds. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Thinly slice the spring onions.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork sausages, turning regularly, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the 1/2 the butter, milk and salt, then season with pepper. Mash with a potato masher or fork until smooth. Stir through the spring onions. Cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook, tossing, until just softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Add the garlic and cook, until fragrant, 1 minute. Transfer to a bowl.
Return the frying pan to a medium-low heat. Add the thickened cream, wholegrain mustard (see ingredients) and crumble in the beef stock (1/2 cube for 2 people / 1 cubes for 4 people). Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a little less mustard if you're not a fan of the flavour.
Divide the mash between plates and serve with the pork sausages and garlic veggies. Spoon over the creamy mustard sauce.