Cumberland Sausages and Mash
with Red Onion Gravy and Buttery Peas
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.
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
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
450 grams
Potatoes
1 unit(s)
Red Onion
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
120 grams
Peas
Not included in your delivery
150 milliliter(s)
Water for the Gravy
20 grams
Butter
Nutritional information
Utensils
Instructions
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 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.
While the sausages cook, 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 onion to the pan and stir-fry until softened, 4-5 mins.
Add the water for the gravy (see pantry for amount) to the onion pan, then bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Pour the gravy into a measuring 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.
Share the mashed potatoes between your serving plates and top with the sausages.
Serve with your buttery peas alongside and spoon over the gravy to finish.
Enjoy!
