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Seared Italian Sausages

Seared Italian Sausages

with Roasted Garlic Mash and Red Onion Gravy

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Delicious Italian sausages are topped with a flavourful rosemary-scented onion gravy in this recipe! A side of buttery mashed potatoes and simple charred baby gems complete the dinner.

Tags:Dairy free
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, cased

113 g

Red Onion

2 unit

Baby Gem Lettuce

340 g

Yukon Potato

7 g

Rosemary

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665 kJ
Calories637 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber6 g
Protein27 g
Cholesterol0 mg
Sodium645 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Boil the potatoes: Wash and dry all produce. Peel (if desired) and dice the potatoes into ½-inch cubes. Cover with water in a medium pot with a large pinch of salt. Bring to a boil and cook until fork-tender, 10-12 min. Drain and return the potatoes to the pot.

2

Cook the sausage: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then sausages. Cook for 2-3 min per side, until golden-brown. Add 1/4 cup water and gently boil, covered, until cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked sausage should display an internal temperature of 160°F.)

3

Meanwhile, cut the baby gem lettuce into quarters lengthwise. Strip the rosemary leaves from the sprig and roughly chop 11/2 tsp (double for 4 people.)

4

Char the baby gems: When the sausages are cooked through, transfer them to a plate. Drain liquid from the pan, if any. Add the baby gems to the pan. Cook until golden on the edges, 1-2 min per side. Set aside with the sausages.

5

Make the onion gravy: Heat a drizzle of oil in the same pan. Add the onions and the rosemary. Cook, stirring often, until softened, 4-5 min. Reduce the heat to low. Add half the butter to the pan and stir until melted. Sprinkle the flour over the onions. Stir for 1 min. Whisk 1/2 cup water (double for 4 people) and the broth concentrate(s) into the pan. Simmer until thickened, 2-3 min.

6

Finish and serve: Meanwhile, add the remaining butter into the potatoes, then mash with a fork or potato masher until smooth. Season to taste with salt and pepper. Serve the sausages on a bed of mashed potatoes, with the charred baby gem to the side. Drizzle the onion gravy over top. Enjoy!