Pork Sausages in Honey-Mustard Dressing
with rosemary baby potatoes & carrots4.0(206)
Calories
:
696 kcalProtein
:
25g proteinTotal
:
45 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Fibermaxxing
Allergens:
- Mosterd
- Soja
- Gluten
- Ei
- Mosterd
- Selderij
- May contain traces of allergens
Sweet and tangy, honey-mustard is a simple combination of two pantry staples that can used for everything from dressings to glazes. Its balanced flavour pairs perfectly with meats, veggies and more!d
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Baby potatoes
1 sprig
Fresh rosemary
½ piece
Red onion
2 piece
Pork sausage with tomato & rosemary
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
40 g
Honey-mustard dressing
(Contains: Mosterd)
½ piece
Carrot
1 piece
Yellow carrot
Not included in your delivery
¾ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2911 kJ
Calories696 kcal
Fat37.4 g
Saturated Fat12.8 g
Carbohydrate58.6 g
Sugar12.2 g
Dietary Fiber17.1 g
Protein25 g
Salt1.5 g
Potassium212.8 mg
Calcium34 mg
Iron0.3 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
•Bowl
•Baking Sheet with Baking Paper
•Casserole with Lid
•Fryingpan with lid
Cooking Steps
1
- Preheat the oven to 220°C.
- Halve the baby potatoes or cut any larger ones into quarters. Discard the rosemary stalks and roughly chop the leaves.
- Transfer the potatoes to a bowl and add half of the rosemary. Lightly drizzle with olive oil, then toss well to coat.
- Transfer to a parchment-lined baking sheet. Roast in the oven for 25 minutes, tossing halfway.
2
- Prepare the stock.
- Slice the carrots into crescents of around 2cm thickness and transfer to a deep frying pan.
- Pour in the stock and bring to the boil. Allow to stew for 12 - 15 minutes until soft, covered.
- Remove the lid and cook for 3 - 5 more minutes (see Tip).
Tip: if there is still too much liquid, drain the carrots and then return them to the pan.
3
- Stir in the rest of the rosemary and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Cut the onion into eight wedges and transfer to the baking sheet, alongside the potatoes.
- Drizzle lightly with olive oil, then season with salt and pepper.
- Return the baking sheet to the oven for 10 - 15 minutes, or until done.
4
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 6 - 8 minutes until evenly browned.
- Lower the heat and top with half of the honey-mustard dressing, then fry for 1 - 2 more minutes, covered.
- Serve everything on deep plates and drizzle the sausages with the rest of the honey-mustard dressing.
