Cumberland Sausages and Mash

Name: Cumberland Sausages and Mash with Red Onion Gravy and Buttery Peas
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 4 British Cumberland Sausages; 450 Potatoes; 1 Red Onion; 15 Red Wine Jus Paste; 120 Peas; 150 Water for the Jus; 20 Butter

with Red Onion Gravy and Buttery Peas

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This Cumberland Sausages and Mash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Sulphites

•Celery

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 35 minutes

DifficultyEasy

Ingredients

serving amount

British Cumberland Sausages

(Contains: Sulphites)

450

Potatoes

Red Onion

Red Wine Jus Paste

(Contains: Sulphites, Celery)

120

Peas

Not included in your delivery

150

Water for the Jus

Butter

Nutritional information

Energy (kJ)2861 kJ

Energy (kcal)684 kcal

Fat37.8 g

of which saturates15.1 g

Carbohydrate64.3 g

of which sugars12.4 g

Protein26.3 g

Salt2.89 g

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

Utensils

•Baking Tray

•Large Saucepan

•Large Frying Pan

•Aluminum Foil

•Potato Masher

•Colander

•Lid

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Pop the sausages onto a medium baking tray. When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through.

IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Chop the potatoes into 2cm chunks (peel first if you prefer).

Halve, peel and thinly slice the red onion.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the red onion to the pan and stir-fry until softened, 4-5 mins.

Add the water for the jus (see pantry for amount) to the onion pan, 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, 3-4 mins. Pour the jus into a jug and cover with foil to keep warm.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Wipe out and return the now-empty frying pan to medium heat. Melt in a knob of butter (see pantry for amount), then add the peas, season with salt and pepper and cook for 2-3 mins.