Honey Mustard Pork Sausages
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Honey Mustard Pork Sausages

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!

Tags:
Low Calorie
Allergens:
Sulphites
Gluten
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)1939 kJ
Fat23 g
of which saturates11.7 g
Carbohydrate56.7 g
of which sugars22.6 g
Protein8.7 g
Sodium628 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan

Instructions

Cook the sausages
1

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.

Make the kumara mash
2

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.

Get prepped
3

While the kumara is cooking, trim the green beans. Cut the courgette into thick sticks. Finely chop the garlic.

Cook the veggies
4

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.

Make the glaze
5

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.

Serve up
6

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.