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 to add a little chilli to the sausages to give them a bit of a kick!
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.
Caribbean Style Jerk(ContainsMustard)
Caramelised Onion Sausages(ContainsSulphites)
Flat Leaf Parsley
Chicken Stock Powder
Water for Gravy
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and finely slice the red onion. Trim the courgette, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons. Put the pepper on a baking tray.
Drizzle the peppers with oil and sprinkle over the jerk seasoning. Season with salt and pepper, then toss to coat and spread out. Pop the sausages on top of the peppers. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Roast the sausages and veg on the top shelf until the veg are soft and the sausages cooked, 25-30 mins. Halfway through cooking add the courgette, give the tray a shake and put it back in your oven.
Meanwhile, put a large saucepan of water with 1/2 tsp of salt on to boil for the potato. Peel and chop the potato into roughly 2cm pieces and add to your pan of boiling water. Cook until soft, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.
Meanwhile, heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the onion and season with salt, cook the onion until soft, 8-10 mins. Add the water (see ingredients for amount) with the stock powder, stir to dissolve and bring to a simmer. Add the mango chutney, stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.
Meanwhile, roughly chop the parsley (stalks and all). Once the potatoes are ready, drain in a colander and return to the pan. Add a knob of butter and a splash of milk (if you have some). Season with salt and pepper and mash until smooth. Stir through the parsley. Tip: If the potatoes are cooked before the sausage and veggies, simply put a lid on the pan to keep it warm until everything else is ready.
Reheat the gravy if you need to. When the sausages are browned and cooked, and the veggies are soft, take the baking tray out of your oven. IMPORTANT: The sausage is cooked when it is no longer pink in the middle. Serve the mash with the sausage and veggies with the mango chutney gravy on top. Enjoy!