Cumberland Sausages and Cheesy Champ
with Sticky Roasted Veg and Jus
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
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
Carrot
2 unit(s)
Parsnip
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
2 unit(s)
Spring Onion
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Water for the Jus
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the sausages onto a separate baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven is hot, roast the veg on the top shelf until tender and the sausages on the middle shelf until golden brown and cooked through, 20-25 mins for both. Turn halfway through.
IMPORTANT: The sausages are cooked when no longer pink in the middle.
Add the potatoes and garlic cloves to the saucepan of boiling water, and cook until you can easily slip a knife through, 15-20 mins
When the potatoes are ready, drain in a colander and pop back into the pan. Add the butter (see pantry for amounts), grated cheese and a splash of milk (if you have any) and mash until smooth.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
Trim and thinly slice the spring onions. Grate the cheese.
When the carrots and parsnips have 5 mins left to cook, drizzle over the honey (see pantry for amount). Return them to the oven for the remaining time.
Stir the spring onion through the mash, then season with salt and pepper.
When everything's ready, reheat the jus if necessary and add a splash of water if it's a bit thick.
Share your sausages between plates and serv your veg and mash alongside. Pour over the gravy to finish.
Enjoy!
