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Irish Pork Sausages and Sweet Potato Chunks

Irish Pork Sausages and Sweet Potato Chunks

with rich green beans and carrots
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
569 kcal
Protein
: 
38.2g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Sulphites
  • Wheat

Tender and hearty sweet potato chunks are a wonderful pairing for 100% Irish pork sausages and the tenderest of veg.

Serving amount

1 sachet(s)

Demi-Glace

(Contains: Celery)

450 grams

Irish Pork Sausages

(Contains: Sulphites, Wheat)

100 grams

Green Beans

2 unit(s)

Carrot

1 sachet(s)

Garlic & Herbs

1 unit(s)

Sweet Potato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Energy (kJ)2380 kJ
Energy (kcal)569 kcal
Fat22.9 g
of which saturates9.3 g
Carbohydrate56.4 g
of which sugars26.8 g
Dietary Fiber8.1 g
Protein38.2 g
Salt7 g
Potassium605.5 mg
Calcium65 mg
Iron1.4 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 your delivered box.

Cooking Steps

Cook the Sweet Potato
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes into 2cm chunks (peeling optional).
  • Add the sweet potato chunks to a large (lined) baking tray.
  • Toss with garlic herbs, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

Fry the Sausages
2
  • Boil a pot of salted water for the veg.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, fry the sausages until browned and cooked through, 8-10 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when browned on the outside and no longer pink in the middle.
  • Add the demi glace for the final two mins of cooking time. Loosen with a splash of water if necessary. Taste and season with salt and pepper.
Boil the Veg
3
  • While the sausages cook, trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons. Trim and halve the green beans. 
  • Add the carrot and green beans to the boiling water and cook until just tender, 6-7 mins.
  • Drain in a colander, then return to the pot, off the heat. Season with salt and pepper. Toss with a knob of butter until melted.
Dish Up
4
  • Divide the sweet potatoes between plates.
  • Serve the sausages in demi glace sauce and veg alongside. 
Meal right image

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