Beef
This classic is cooked with Ryan’s fresh beef herb & garlic sausages and served with creamy potato and parsnip mash, steamed veggies and onion gravy.
1. Boil the potatoes & parsnips
Boil the kettle. Place potato and parsnip mix in a saucepan and cover with hot water from the kettle. Simmer for 10 minutes or until tender. Drain and return to pan (see step 5).
2. Cook the sausages + Add onion
Cook sausages in a heated large frypan with oil and cook for 5 minutes over medium-high heat, turning. Slice and add onion, cook for further 5-7 minutes.
3. Steam the vegetables
Slice carrots into rounds, trim and halve green beans. Place in a steamer basket on top of the potatoes for the last 5 minutes of cooking (see notes).
4. Make the gravy
Remove sausages from pan (once cooked). Dice and add tomatoes, cook for 2-3 minutes. Sprinkle over 2 tbsp flour and pour in 2 cups water. Crumble in stock cube and season with 1/2 tbsp soy sauce. Cook for 3-4 minutes or until thickened.
5. Mash the potatoes & parsnips
Mash potatoes & parsnips with 2 tbsp butter, 1/4 cup water or milk and season well with salt and pepper to taste.
6. Finish and plate
Halve sausages and return to gravy to warm through. Serve with mash and vegetables.
Notes
If you don’t have a steamer basket, simply prepare and blanch your vegetables for 3 minutes in boiling water instead.
No beef option - beef sausages are replaced with chicken sausages. Increase cooking time to 4-5 minutes on each side or until cooked through.
Boil the kettle. Place potato and parsnip mix in a saucepan and cover with hot water from the kettle. Simmer for 10 minutes or until tender. Drain and return to pan (see step 5).
2. Cook the sausages + Add onion
Cook sausages in a heated large frypan with oil and cook for 5 minutes over medium-high heat, turning. Slice and add onion, cook for further 5-7 minutes.
3. Steam the vegetables
Slice carrots into rounds, trim and halve green beans. Place in a steamer basket on top of the potatoes for the last 5 minutes of cooking (see notes).
4. Make the gravy
Remove sausages from pan (once cooked). Dice and add tomatoes, cook for 2-3 minutes. Sprinkle over 2 tbsp flour and pour in 2 cups water. Crumble in stock cube and season with 1/2 tbsp soy sauce. Cook for 3-4 minutes or until thickened.
5. Mash the potatoes & parsnips
Mash potatoes & parsnips with 2 tbsp butter, 1/4 cup water or milk and season well with salt and pepper to taste.
6. Finish and plate
Halve sausages and return to gravy to warm through. Serve with mash and vegetables.
Notes
If you don’t have a steamer basket, simply prepare and blanch your vegetables for 3 minutes in boiling water instead.
No beef option - beef sausages are replaced with chicken sausages. Increase cooking time to 4-5 minutes on each side or until cooked through.
From your box
Potato/parsnip mix, 1kg
Beef sausages (GF), 600g
Brown onion, 1
Carrots, 2
Green beans, 1 packet (250g)
Tomatoes, 2
From your pantry
Oil + butter (for cooking), salt, pepper, flour (plain or other), stock cube (of choice), soy sauce, milk (optional)
Potato/parsnip mix, 1kg
Beef sausages (GF), 600g
Brown onion, 1
Carrots, 2
Green beans, 1 packet (250g)
Tomatoes, 2
From your pantry
Oil + butter (for cooking), salt, pepper, flour (plain or other), stock cube (of choice), soy sauce, milk (optional)
