Honey mustard sausage and onion gravy (HelloFresh)

Updated at: Tue, 24 Sep 2024 18:41:36 GMT

Step 1

Preheat your oven to 240°C. Fill and boil your kettle.

Step 2

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Add the sausages to the tray

Step 3

When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Step 4

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

Step 5

Pour the boiling water into a large saucepan with 1/2 tsp salt on high heat

Step 6

Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Step 7

Meanwhile, halve, peel and thinly slice the red onion.

Step 8

Heat a drizzle of oil in a small frying pan on medium-high heat.

Step 9

Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.

Step 10

add the water and stir in the red wine stock paste and balsamic vinegar

Step 11

When there is 1 min left of potato cooking time, add the spinach to the boiling water.

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