Honey Mustard Pork Sausages
with Kumara Mash & Garlicky Greens
This is a classic meal but not like you know it! Try our classic pork sausages, they're packed with homestyle flavour and are so easy to cook. On the side, there's a moreish kumara mash, plus we help you whip up a tasty onion and mustard glaze to slather your snags in. With all these little additions, dinner comes together with a bang in no time!
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Ingredients
1 packet
Classic Pork Sausages
(Contains Sulphites, Gluten; )
2
Kumara
1 bag
green beans
1
courgette
2 clove
garlic
1 bag
baby spinach leaves
1
onion
½ packet
wholegrain mustard
(Contains Sulphites; )
1 bunch
parsley
Not included in your delivery
Olive Oil
20 g
butter
(Contains Milk; )
¼ tsp
salt
1 tbs
honey
2 tbs
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the classic pork sausages, turning, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper, then bake until cooked through, 12-15 minutes.
While the sausages are cooking, bring a large saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and 1/2 the butter and mash using a potato masher or fork until smooth. Cover to keep warm.
While the kumara is cooking, trim the green beans. Cut the courgette into thick sticks. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans and courgette until tender, 4-5 minutes. Add the garlic (reserve a pinch for the glaze!) and baby spinach leaves and cook until fragrant and wilted, 1-2 minutes. Season to taste. Transfer to a bowl.
While the veggies are cooking, thinly slice the red onion. In a small bowl, combine the honey, wholegrain mustard (see ingredients), water and reserved garlic. Season with salt and pepper. Return the frying pan to a medium-high heat. Cook the onion until softened, 5 minutes. Add the honey mustard glaze and remaining butter and cook until sticky, 1-2 minutes. Return the sausages to the pan and turn to coat in the glaze.
Roughly chop the parsley leaves. Divide the kumara mash between plates. Serve with the garlicky greens and honey mustard-glazed sausages. Spoon over any remaining glaze. Garnish with the parsley.