Kid Approved: Pork Sausage Sizzle Stew

Nutrition per serve

Ingredients

• 1pcs onion
• 2pcs potato
• 1pcs beef-style stock cubes
• 10g Aussie barbecue seasoning
• 4pcs pork and fennel sausages
• 150g peas
• 410ml (1⅔ cups) boiling water
• 30g butter
• 23ml tomato sauce
• 23ml plain flour
• 10ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Peel the potatoes and cut into 3cm chunks. Crumble the stock cubes into a heatproof jug, add the barbecue seasoning and 410ml (1⅔ cups) boiling water and stir to dissolve.
2. Step 2 — Make mash
   Put the potato in a medium saucepan of cold salted water and bring to the boil (see Did you know?). Reduce the heat to medium and simmer for 12 mins or until tender. Drain, then return to the pan. Mash the potato until smooth. Add 15g butter, season with salt and pepper and stir to combine. Cover to keep warm.
3. Step 3 — Start stew
   Meanwhile, heat 15g butter in a medium deep frypan over medium-high heat. Cook the sausages, turning regularly, for 4-5 mins until browned all over. Remove from the pan. Add the onion to the pan, reduce the heat to medium-low and cook, stirring occasionally, for 9-10 mins until soft and golden.
4. Step 4 — Simmer stew
   Add 1 tbs tomato sauce and 1½ tbs plain flour to the onion and cook, stirring, for 1 min. Gradually add the stock, stirring constantly, and bring to a simmer. Add the sausages and cook for 3-4 mins until the sausages are cooked through and the sauce is thickened. Stir in 2 tsp dijon mustard, then remove from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   While the stew is cooking, bring a small saucepan of salted water to the boil. Add the peas and cook for 2 mins or until tender. Drain the peas. Divide the mash, sausage stew and peas among plates. Drizzle with tomato sauce and enjoy!
6. Step 6 — Did you know?
   Why do we add potatoes to a pan of cold water? It's so they cook evenly. If they're added to boiling water, they become mushy and overdone on the outside by the time the inside is cooked through.

Allergens

Milch, Gluten, Wheat, Sulfit