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Irish Sausages and Guinness Onion Gravy

with carrot and parsnip mash

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Calories

:

606 kcal

Protein

:

41.4g protein

Total

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Family Friendly

Protein Rich

High Veggie

Allergens:

Sulphites
Wheat
Barley
Cereals containing gluten

Ingredients

Serving amount

450 grams

Irish Pork Sausages

(Contains: Sulphites, Wheat)

2 unit(s)

Carrot

1 unit(s)

Parsnip

1 unit(s)

Onion

1 sachet(s)

Chicken Stock

(Contains: Wheat, Barley, Cereals containing gluten)

120 grams

Peas

5 grams

Mint

40 grams

Guinness Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk

Nutrition Values

Energy (kJ)2537 kJ

Energy (kcal)606 kcal

Fat22.9 g

of which saturates9 g

Carbohydrate60.9 g

of which sugars30.8 g

Dietary Fiber11.1 g

Protein41.4 g

Salt7.9 g

Potassium456.3 mg

Calcium49.3 mg

Iron0.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

•Colander

Cooking steps

1

Preheat the oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water.
Trim the parsnip, then halve lengthways (no need to peel). Chop into 2cm chunks.
Trim the Carrot, then halve lengthways (no need to peel). Chop into 2cm chunks.
When boiling, add carrot and parsnips to the water and cook until fork tender, 15-20 mins.

2

Halve, peel and thinly slice the onions.
Pick the mint leaves and roughly chop (discard the stalks).

3

Pop the sausages onto the baking tray. IMPORTANT: Wash hands and equipment after handling raw meat.
Cook until the sausages are golden brown and cooked, 20-25 mins. IMPORTANT: Sausages are cooked when no longer pink in the middle.
Turn the tray halfway through.

4

Place a small pot on high heat with a drizzle of oil.
Fry the onion until softened, 3-5 mins.
Add the chicken stock, guinness stock paste and 100 ml water (Per 2P) and bring to a boil for 1-2 mins.
Place a small pot over medium-high heat with a knob of butter.
Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.

5

Once the Carrots and parsnips are cooked, drain in a colander and return to the pot, off the heat.
Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.

6

Divide the mash, sausages and peas between two plates. Top the sausages and mash with the Guinness gravy.

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