Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5145 / 1233
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Caramelise onion
Preheat the oven to 220°C/ 200°C. Peel and finely slice the onions. Heat a pan with the butter over a low heat. Add the onion and wholethyme sprigs. Cook with a pinch of salt for 20 min, stirring frequently.
2 Roast sausages
Meanwhile, place the Italiansausages on an oiled baking tray and roast in the oven for 20 min or until the sausages are cooked through.
3 Boil potatoes
Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the milk. Mash until smooth and season with salt and pepper.
4 Make gravy
Once the onions have cooked for 20 min and are very soft, add the flour and stockcube to the pan and stir for 1 min. Add the measuredwater, balsamicvinegar and sugar. Simmer for 5 min. Remove the thyme sprigs and discard.
5 Boil peas
Meanwhile, cook the green peas in a pot of salted boiling water for 3 min or until tender. Drain once cooked.
Serve the sausages over the mashedpotato with the peas and gravy to the side.