Cumberland Sausages and Cheesy Wedges

Name: Cumberland Sausages and Cheesy Wedges with Sticky Glazed Apples and Carrots
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 3 unit(s) Carrot; 2 unit(s) Apple; 4 unit(s) British Cumberland Sausages; 20 grams Grated Hard Italian Style Cheese; 37 grams Apple and Sage Jelly; 2 tbsp Tomato Ketchup

with Sticky Glazed Apples and Carrots

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This Cumberland Sausages and Cheesy Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

•New

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Egg

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.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Carrot

2 unit(s)

Apple

4 unit(s)

British Cumberland Sausages

(Contains: Schwefeldioxide und Sulfite)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

37 grams

Apple and Sage Jelly

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3033 kJ

Energy (kcal)725 kcal

Fat32.5 g

of which saturates11.8 g

Carbohydrate86.6 g

of which sugars35.3 g

Dietary Fibre11.2 g

Protein25.4 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Core and cut the apple into 8 wedges (no need to peel).

Pop the carrots onto one side of another large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Place the sausages onto the other side of the carrot tray. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

When turning the sausages halfway through, add the apple wedges to the carrot side of the tray. Drizzle a little oil over them and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

When the wedges have 5 mins remaining, remove the tray from the oven and sprinkle over the hard Italian style cheese and pop back into the oven for the remaining time.