Pork Sausages with Honey Mustard Dressing
with rosemary baby potatoes & carrots
Yellow carrots are an ancient variety of carrot, rich in lutein and beta-carotene, giving them their sunny color. Unlike orange carrots, which were cultivated later, yellow carrots offer a more mild sweetness.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
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 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.