Sizzling Honey Garlic Sausages
with Sweet Potato Mash, Roasted Broccoli and Red Onion Gravy
Teaching you new skills is something which makes us pretty happy. This red onion gravy is no exception. Once you've mastered it, you'll never go back to the store-bought stuff again!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Honey Garlic Sausage, cased
454 g
Broccoli, florets
680 g
Sweet Potato
113 g
Red Onion, sliced
2 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Chicken Broth Concentrate
2 tbsp
Maple Syrup
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
2
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the broccoli). Start prepping when the oven comes up to temperature! Remove the butter from the fridge and let it soften to room temperature.
Wash and dry all produce.* Peel, then cut the sweet potatoes into 1/2-inch cubes. In a medium pot, add the sweet potatoes and cover with 4 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium. Cook, stirring occasionally, until the potatoes are fork-tender, 12-15 min.
Meanwhile, cut any large broccoli florets into bite-size pieces. In a small bowl, stir together the flour and 2 tbsp room temp butter. Set aside. On a baking sheet, toss the broccoli with 1 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook until softened, 4-5 min. Transfer the onions to another small bowl and set aside.
Add another 1 tbsp oil to the same pan, then the sausages. Cook, until golden-brown, 2-3 min per side. Carefully add 1 cup water and bring to a gentle boil. Cover and cook until sausages are cooked through, 6-7 min. (TIP: Cook to a min internal temp. of 71°C/160°F, as size may vary.**) When sausages are done, transfer them to a plate and cover to keep warm.
Add 1 cup water and broth concentrates to the same pan. Bring to a boil, then add the flour-butter mixture. Cook, whisking together, until the gravy thickens, 2-3 min. Drain sweet potatoes, then return them to the same pot. Add 2 tbsp room temp. butter and 2 tbsp maple syrup, then mash together with a potato masher until smooth. Season with salt and pepper.
Slice the sausages, then add sausages, onions and any juices from the plate to the pan with the gravy. Stir together until warmed through, 1-2 min. Divide sausages, mash and broccoli between plates. Drizzle over onion gravy.
