Roasted Sausages & Creamy Mash

ROASTED SAUSAGES & CREAMY MASH Creamy onion pan sauce, braised cabbage with apple, chives

COOK TIME SERVINGS CALORIES PER SERVING 30 MIN 2 970

Tonight we’re serving up some unbeatable INGREDIENTS (11 ITEMS) WHAT YOU’LL NEED English comfort with bangers and mash! 1 whole Russet potato large pot Roasted sausages (aka bangers) are fanned 1 whole Gala apple medium & large sauté pans baking sheet over creamy, buttery mashed potato flecked 1 whole Yellow onion measuring cup & spoons with herby chives. Staying true to the classic, ¼ oz Chives strainer it’s all blanketed in a homemade onion 3 whole Italian pork sausages* potato masher pan sauce for savory creaminess. Braised 3 ½ oz Cabbage thermometer cabbage with apple lends a balancing ¾ oz Red wine vinegar oven mitt tangy-sweet complement on the side. 1 tbsp Flour W cooking oil 1 whole Vegetable stock concentrate 4 ½ tbsp butter M 1 tsp sweetener 1 oz Cream cheese M salt & pepper 2 oz Sour cream M ALLERGENS

W WHEAT

M MILK KING O FO O R C If you ordered the 4-serving version of this meal, *Sausages are fully cooked when internal temperature reaches 160 degrees. 4 refer to the guidelines in Step 1. Wash and dry fresh produce. Wash hands and surfaces after handling raw pork. Consuming raw or undercooked pork may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled. allergens. Questions? Contact us at (888) 236-7295.

G C 18 ROASTED SAUSAGES & CREAMY MASH

COOK POTATO 1 1 O Preheat oven to 400 degrees. O Peel russet potato if desired. Large dice into pieces, about ¾ inch each. O Place potato in a large pot. Cover with at least 2 inches cold, lightly salted water. Bring to a boil. Cook 12-15 minutes, or until fork-tender. O Reserve about ½ cup potato cooking water. Strain potato; shake off excess water. Return to pot. Add 2 tablespoons butter.

KING F O O O R If you ordered the 4-serving version of this meal, modify this recipe by doubling the

C 4 measurements (where it makes sense) and using bigger pots, pans, and bowls.

PREP 2 3 2 O Stand Gala apple upright and cut off sides around core; discard core. Medium dice into pieces, about ½ inch each. O Cut ends off yellow onion and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about ¼ inch each. O Mince chives.

SEAR & ROAST SAUSAGES 3 O Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add Italian pork sausages to hot pan. Sear about 2 minutes on each side. O Transfer sausages to a lightly oiled, foil-lined baking sheet. Roast 6-8 minutes, or until sausages are fully cooked. Transfer to a cutting board. sausages 4 BRAISE CABBAGE & APPLE 4 O Heat about 1 ½ tablespoons cooking oil in a large sauté pan oven medium heat. Add cabbage* and apple to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until slightly browned, stirring occasionally. O Add red wine vinegar, ¼ cup water, 1 teaspoon of your preferred sweetener, and 1 tablespoon butter. Cook 3-4 minutes, or until liquid has mostly cooked off, stirring occasionally. *Your cabbage may be a different color. Either way, this dish will still be delicious!

MAKE PAN SAUCE 5 O Heat 1 ½ tablespoons butter in pan used for sausages over medium heat. Add onion to hot pan. Season with salt and pepper. Cook 3-4 minutes, or until translucent, stirring 5 6 occasionally. O Sprinkle flour over onion. Stir to coat. Cook 1-2 minutes, or until lightly browned, stirring frequently. O Add 1/3 cup water and vegetable stock concentrate. Stir to combine. Bring to a boil, then reduce heat to low. Simmer 1-3 minutes, or until liquid thickens, stirring occasionally. O Add cream cheese. Season with about ¼ teaspoon salt and a pinch of pepper. Stir until cream cheese is incorporated.

MASH POTATO 6 O Mash potato with a potato masher (or fork) until smooth.* Add sour cream and about half of the chives. Season with about ¼ teaspoon salt and a pinch of pepper. 7 Stir to combine. *If the mixture is too thick, add reserved cooking water a tablespoon at a time until the desired consistency is reached.

PLATE YOUR DISH 7 O Cut sausages into 5-7 slices each. O Divide creamy mashed potato between plates. Fan sausages over top. Spoon pan sauce over sausages. Serve braised cabbage and apple on the side. Garnish with remaining chives. Enjoy!

Amount per serving Calories 970 % Daily Value* Total Fat 64g 82% Saturated Fat 28g 140% Trans Fat 1g Cholesterol 170mg 57% Sodium 1670mg 73% Total Carbohydrate 57g 21% Dietary Fiber 7g 25% Total Sugars 15g Includes 1g Added Sugars 2% Protein 41g

Vitamin D 0mcg 0% Calcium 196mg 15% Iron 7mg 40% Potassium 1147mg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe: Italian Pork Sausages [pork, water, spices, salt, garlic, vinegar], Russet Potatoes, Sour Cream [cultured cream], Red Cabbage, Veggie Stock Concentrate [vegetable juice concentrates (tomato, mushroom, onion, carrot , celery), sugar, maltodextrin, salt, yeast extract, and natural flavor], All-Purpose Flour [wheat flour, enzyme added for improved baking, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], Gala Apple, Chives, Red Wine Vinegar [grape must, wine vinegar], Cream Cheese [cultured pasteurized skim milk and cream, whey protein, milk proteins, less than 2% salt, inulin (natural dietary fiber), natural acids, xanthan, locust bean and guar gums, potassium sorbate (maintains freshness)], Yellow Onion

Allergen information: Contains Milk And Wheat

Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.