Caribbean Spicy Sausages
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!
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
2
Carrot
1.5
Caribbean Style Jerk
(Contains Mustard)
1
Mango Chutney
4
Spiced Pork Sausage
(Contains Cereals containing gluten, Sulphites)
1
Potato
½
Flat Leaf Parsley
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Remove the core from the peppers and cut into slices about 2cm wide. Peel and chop the onion into roughly 3cm pieces. Peel the carrot and remove the top and bottom, then cut in half lengthways. Next chop those lengths into batons roughly the length of your little finger.
Put your pepper, carrot and onion on a baking tray. Mix together a splash of oil, the jerk sauce and the mango chutney in a bowl and drizzle this over your veggies. Tip: The jerk sauce can be a little spicy, so just add half if you're not a spice fan. Add a pinch of salt and a good grind of black pepper to the tray, give it a good shake until everything is well coated. Prick each sausage with a sharp knife (twice per sausage) and pop on top of your veggies.
Pop your baking tray on the top shelf of your oven for 25-30 mins. Halfway through cooking, 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 a pinch of salt. Peel and chop the potato into roughly 2cm pieces and add to your boiling water. Cook for 10 mins until soft. Tip: The potato is cooked when you can easily slip a knife through.
While your potato is cooking, roughly chop the parsley.
Once your potato is cooked, drain, return to the pot and add a small knob of butter (if you have some), a splash of milk (if you have it), a good pinch of salt and a grind of black pepper. Mash until you have a smooth consistency. Tip: If the potato is cooked before the sausages and veggies, simply put a lid on the pot until everything else is ready.
When your sausage is browned and your veggies are cooked, get your baking tray out of your oven and stir your parsley through your veggies. Tip: The sausage is cooked when it is no longer pink in the middle.
Serve your mash with your sausage on the side, your veggies piled on top and a sprinkling of parsley to finish. Enjoy!
