Caribbean Spicy Sausages
with Roasted Veggies and Mashed Potato
This spicy dish is sure to get your taste-buds talking. Caribbean food is renowned for being full of flavour and spice so get yourself prepared! The peppers and onion will caramelise so everything will be slightly sticky, which just adds to the flavour. We’ve also asked our butchers at Roaming Roosters to add a bit of chilli to the sausages to give them a bit of a kick!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Green Pepper
1
Yellow Pepper
1
Red Onion
1
Courgette
(May contain Celery)
1
Jerk Sauce
1
Mango Chutney
4
Spicy Sausage
(Contains Sulphites, Cereals containing gluten)
1
Potato
3
Flat Leaf Parsley
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Now get your veggies prepped! Cut the core out of your peppers and cut them into slices about 2cm wide. Peel and chop your onion into roughly 3cm pieces. Cut the courgette in half lengthways, then cut each half into four lengths. Next chop those lengths into batons roughly the length of your little finger.
Put your peppers and onion on a baking tray. Mix together 2 tbsp of oil, your jerk sauce and your mango chutney in a bowl and drizzle this over the veggies. Add ¼ tsp of salt and a good grind of pepper to the tray, give it a good shake until everything is well coated. Prick your sausages with a sharp knife (twice per sausage) and pop them on top of the veggies.
Pop your baking tray on the top shelf of your oven and roast for 25 mins. Halfway through cooking add the courgettes and give the baking tray a shake.
In the meantime, bring a large pot of water to the boil with ¼ tsp of salt. Peel and chop your potatoes into roughly 2cm pieces and add them to your boiling water. Boil for 10 mins until soft. Tip: The potatoes are done when you can easily slip a knife through them.
While the potatoes are cooking roughly chop your parsley.
Once your potatoes are cooked, drain them, return to the pot and add 1 tbsp of butter, 3 tbsp of milk (if you have it), ¼ tsp of salt and a grind of pepper. Mash until you have a smooth consistency. Tip: If your potatoes are cooked before your sausages and veg, simply put a lid on your potato pot until everything else is ready, they will wait.
When the sausages are browned and the veggies are cooked, get your baking tray out of the oven and stir your parsley through the veggie mixture. Serve your mash with the sausages and veggies piled on top and enjoy!
