HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Spicy Sausages With Roasted Veggies
Caribbean Spicy Sausages with Roasted Veggies

Caribbean Spicy Sausages with Roasted Veggies

and Mashed Potato

Read more

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 little chilli to the sausages to give them a bit of a kick!

Tags:Not Suitable for CoeliacsLactose FreeSpicy
Allergens:SulphitesCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Red Onion

1 unit(s)


1 unit(s)

Jerk Sauce

1 unit(s)

Mango Chutney

4 unit(s)

Spicy Sausage

(ContainsSulphites, Cereals containing gluten)

1 unit(s)


3 unit(s)

Flat Leaf Parsley

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2539.688 kJ
Energy (kcal)607 kcal
Fat38.0 g
of which saturates18.0 g
Carbohydrate50 g
of which sugars0.0 g
Protein37 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Pre-heat your oven to 200 degrees. Now get the veggies prepped! Cut the core out of the peppers and cut them into slices about 2cm wide. Peel and chop the 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 the peppers and onion on a baking tray. Mix together 2 tbsp of oil, the jerk sauce and the 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 the 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, give the baking tray a shake and put it back in your oven.


In the meantime, bring a large pot of water to the boil with ¼ tsp of salt. Peel and chop the 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 the 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 your sausages are browned and your veggies are cooked, get your baking tray out of your oven and stir the parsley through your veggie mixture. Serve your mash with your sausages and veggies piled on top and enjoy!