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Pork Sausages with French Onion Gravy

plus Roasted Potatoes & Broccoli

Cooking time

35 minutes

Servings

2/4

Calories

790 /serving

Meat and potatoes never looked so good! These seared sausages get a drizzle of French onion gravy and some very satisfying sides indeed, namely baby green salad, roasted broccoli florets—full of cruciferous goodness—and cute baby potatoes. You’ll split the spuds lengthwise and spice them simply but judiciously with a South of France-inspired mix that includes marjoram, dill, garlic, lemon zest and a touch of rosemary. Can you taste the soleil?

We will send you:

  • 2 Mild Italian pork sausages
  • 90g Baby greens (baby spinach, kale or arugula)
  • 2 Garlic cloves
  • 1 Broccoli
  • 450g Baby potatoes
  • 1 Onion (or shallot)
  • 15ml Apple cider vinegar
  • 12g Chicken demi-glace
  • 9g Avignon jaunt spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pan
2 Sheet pans
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
47 g
Saturated Fat
15 g
Sodium
1840 mg
Total Carb
66 g
Sugars
9 g
Protein
34 g
Fibre
12 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Roast the broccoli
While the potatoes roast, cut off and discard the bottom inch of the broccoli stem. Cut the broccoli into long, thin florets, including the stem. On a second lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Mise en place
While the vegetables roast, peel, halve and thinly slice the onion. Mince the garlic.
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Cook the sausage
In a medium pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm spot. Reserve the pan.
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Make the gravy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onion to the pan and cook, stirring occasionally, 5 to 7 minutes, until lightly browned. Reduce the heat to medium; add the garlic, demi-glace, ½ the apple cider vinegar and ¼ cup water (⅓ cup for 4 portions); season with the remaining spice blend and S&P. Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until the onion is very tender. Stir in 1 tbsp butter (double for 4 portions) and stir to combine.
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Make the salad & serve
In a large bowl, combine the remaining vinegar and 2 tbsp oil (double for 4 portions); season with S&P to taste. Add the baby greens and toss to combine. Divide the finished sausages, potatoes and broccoli between your plates. Spoon the gravy over the sausages and serve the baby green salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.