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20 minutes

Seared Pork Sausages & Caramelized Onion Sauce

over Rustic Buttery Mash

Cooking time

20 minutes




660 /serving

Want to plan a banging family dinner? Bangers and mash pretty much guarantees that a good time will be had by all at the table. After you’ve browned these pork sausages on the stovetop, you’ll use the pan fond to create an irresistible sauce of caramelized onions, demi-glace and fresh thyme (with a pat of butter for a velvet finish). The classic potato mash comes together easily, with roasted string beans to keep it company.

We will send you:

  • 4 Mild Italian pork sausages
  • 900g Baby potatoes
  • 400g String beans
  • 1 Bunch of thyme
  • 50g Caramelized onions
  • 30ml Vegetable demi-glace
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large pot
4 tbsp Butter
Salt & pepper (S&P)
Large pan
Sheet pan
Parchment paper
Total Fat
38 g
Saturated Fat
17 g
1670 mg
Total Carb
56 g
10 g
28 g
8 g
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Make the mash
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Medium-dice the potatoes. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with ½ the spices and S&P
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Mise en place
Meanwhile, remove the stem ends of the string beans. Pick the thyme leaves off the stems; roughly chop the leaves.
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Cook the sausages
In a large pan, heat a drizzle of oil on medium-high. Cook the sausages*, partially covered, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Roast the string beans
Meanwhile, on a lined sheet pan, toss the string beans with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Cook the onions, demi-glace, thyme and ¼ cup water, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until slightly reduced; season with S&P. Off the heat, add 2 tbsp butter; stir well.
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Plate your dish
Divide the mash and string beans between your plates. Top the mash with the sausages (slice beforehand if desired). Spoon the sauce over. Bon appétit!

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