Family-Style Pork Sausages, Cheesy Mash & Brioche Buns
with Steamed Greens, Charred Onions & Gravy
- Milk
- Sulphites
- Wheat
- Gluten
- Eggs
- Soy
- Sulphites
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Pecan
- Sesame
- Walnut
- Peanuts
Bring on your comfy cravings! This is the ultimate feast for all your warm and cosy needs — creamy mash loaded with cheese, juicy pork sausages, steamed greens, brioche buns, sweet and smokey charred onions, and a generous pour of rich gravy. It’s satisfaction on a plate.
Ingredients
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
4
Herbed Pork Sausages
(Contains: Sulphites, Wheat, Gluten May be present: Sulphites)
1 packet
Green beans
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1
Broccoli
2 packet
Potato
1
Carrot
2
Brioche Hotdog Buns
(Contains: Eggs, Wheat, Gluten, Milk, Soy May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
Nutrition
You will need
Cooking Steps
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes (cook in batches if your pan is getting crowded). • Transfer sausages to a plate. Cover to keep warm.
• Meanwhile, boil the kettle. Peel and cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water for 6 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potatoes are cooking, trim green beans. Thinly slice carrot into sticks. Chop broccoli (including stalk!) into small florets. Thinly slice brown onion. • Place a colander or steamer basket on top and add broccoli, green beans and carrot. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer veggies to a bowl. Season and cover to keep warm.
• While veggies are steaming, preheat oven to 240°C/220°C fan-forced. Slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes. In a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-7 minutes. Transfer to a small bowl and season with salt and pepper.
• Drain potatoes and return to saucepan. • Add the milk, butter and a generous pinch of salt and mash until smooth. • Stir in Cheddar cheese, until melted. Cover with a lid to keep warm.
• Boil the kettle. In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Bring everything to the table. • Build your own plate with pork bangers, brioche hotdog buns and cheesy mash, charred onions, steamed broccoli, green beans, carrot and gravy. • If you've selected an add on bundle, serve with braised cabbage. Enjoy!
