Pork Sausages with Honey Mustard Dressing

Name: Pork Sausages with Honey Mustard Dressing with rosemary baby potatoes & carrots
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 400 g Baby potatoes; 2 sprig Fresh rosemary; 1 piece Red onion; 4 piece Pork sausage with tomato & rosemary; 80 g Honey-mustard dressing; 1 piece Carrot; 2 piece Yellow carrot; 1.5 tablespoon Olive oil; 100 milliliters Low sodium vegetable stock; to taste Extra virgin olive oil; to taste Salt and pepper

with rosemary baby potatoes & carrots

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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.

Tags:

Calorie Smart

•Extra Veggies

Allergens:

Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

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)2898 kJ

Calories693 kcal

Fat37.2 g

Saturated Fat12.7 g

Carbohydrate58.2 g

Sugar12.2 g

Dietary Fiber17.7 g

Protein25.1 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

•Oven Dish

•Fryingpan with lid

•Casserole with Lid

Cooking Steps

Preheat the oven to 220°C and prepare the stock.
Cut the baby potatoes in half and any larger ones into quarters. Cut the onion into 8 wedges. Strip the rosemary leaves from the stems and roughly chop the leaves.
Transfer the potatoes to a bowl along with half of the rosemary and then lightly drizzle with olive oil. Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet. Roast in the oven for 25 minutes, tossing halfway.
Lightly drizzle the onion with olive oil and toss well to coat, then add to the baking sheet alongside the potatoes and return to the oven for another 10 - 15 minutes until done.

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, then lower the heat and cover with the lid. Fry for 5 more minutes, turning regularly.
Transfer the sausages to an oven dish and top with half of the honey mustard dressing, then bake alongside the potatoes during the final 5 minutes of cooking time.

Cut the carrots into crescents of around 2cm thickness and transfer to a deep frying pan.
Pour in the stock and bring to the boil, then 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 1).
Stir in the rest of the rosemary and extra virgin olive oil as preferred (see Tip 2). Season to taste with salt and pepper.

Tip 1: if there is still too much liquid, drain and then return the carrots to the pan.

Tip 2: you can also use butter instead of the oil.

Serve the potatoes, onion and carrots on deep plates.
Top with the sausages and drizzle with the rest of the honey mustard dressing.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.