Pork Sausages with Honey Mustard Dressing
with rosemary baby potatoes & carrots
In ancient times, rosemary was believed to improve memory. In fact, students in medieval Europe would often wear sprigs of rosemary during exams to boost their cognitive function.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Halve the baby potatoes or cut any larger ones into quarters. Strip the rosemary leaves from the stems 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.
- Cut the onion into eight wedges.
- Lightly drizzle the onion with olive oil and toss well to coat, then add to the baking sheet alongside the potatoes. Season with salt and pepper.
- Return to the oven for another 10 - 15 minutes until done.
- In the meantime, prepare the stock.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the sausages for 2 - 3 minutes until evenly browned.
- Lower the heat and cover with the lid.
- Fry for 4 - 6 more minutes, turning regularly.
- Transfer the sausages to an oven dish and top with half of the honey mustard dressing.
- Bake alongside the potatoes during the final 5 minutes of cooking time.
- 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.
- Cover with the lid and allow to stew for 12 - 15 minutes until soft.
- Remove the lid and continue cooking for 3 - 5 more minutes (see Tip).
- Stir in the rest of the rosemary and extra virgin olive oil as preferred. Season to taste with salt and pepper.
Tip: if there is still too much liquid, drain the carrots and then return them to the pan.
- Serve the potatoes, onion and carrots on deep plates.
- Top with the sausages and drizzle with the rest of the honey mustard dressing.
