Double Turkey Bangers on Chive Mash
with Pickled Rainbow Heirloom Carrot Salad- Almonds
- Soy
- Wheat
- Mustard
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Crustaceans
- Wheat
- Fish
Ingredients: Honey garlic turkey sausage (turkey, sugar (honey), sea salt, black pepper, garlic) • Russet potato • Heirloom carrots • Cucumber • Arugula and spinach mix • Almonds • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chives • Garlic.
Ingredients
750 g
Honey Garlic Turkey Sausage
2 unit(s)
Russet Potato
1 unit(s)
Rainbow Heirloom Carrots
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Chives
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Butter*
¼ cup
Milk*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a vegetable peeler, peel carrot lengthwise into long ribbons.
- In a small pot, combine carrots, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high heat and cook for 1-2 min, stirring occasionally, until sugar dissolves.
- Remove pot from heat.
- Transfer carrots, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausages. Sear for 2-4 min, stirring occasionally, until sausages are golden.
- Remove from heat, then transfer sausages to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Carefully rinse and wipe the pan clean.
- Meanwhile, cut into cucumber into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Finely slice chives.
- Reheat the same pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then garlic and Gravy Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Whisk in half the whole grain mustard and 1 cup (1 3/4 cups) water. Bring to a boil.
- Once boiling, cook gravy for 2-3 min, stirring often, until it thickens slightly.
- Remove from heat.
- To the pot with mashed potatoes, add half the chives, then stir to combine.
- Over a large bowl, drain pickled carrot ribbons, reserving 1 tbsp (2 tbsp) of pickling liquid. Add remaining whole grain mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil, then whisk to combine. Season with salt and pepper.
- Add carrots, cucumbers and arugula-spinach mix, then toss to coat.
- Divide mash between plates. Top mash with turkey sausages.
- Spoon mustard gravy over top sausages and mash, then sprinkle remaining chives over top.
- Serve salad alongside.
- Sprinkle almonds over salad.
If you've opted for double turkey sausage, cook in the same way the recipe instructs you to cook the regular portion of turkey sausages. Work in batches, if necessary.
