Cumberland Sausages & Root Veg Mash
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Cumberland Sausages & Root Veg Mash

Cumberland Sausages & Root Veg Mash

with Rosemary Carrots and Red Wine Jus

In Collaboration with Colman’s - Fire up your bangers with Colman's mustard.

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

Calorie Smart
Family Friendly

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Baking Potato

3 unit(s)


2 unit(s)

Garlic Clove

3 unit(s)


1 sachet(s)

Dried Rosemary

4 unit(s)

British Cumberland Sausages

(Contains Sulphites)

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

200 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)2582 kJ
Energy (kcal)617 kcal
Fat30.7 g
of which saturates10.1 g
Carbohydrate64.6 g
of which sugars18.3 g
Protein24.1 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Small sauce pan
Potato Masher


Start the Mash

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.

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

Trim the parsnip, then halve lengthways (no need to peel). Chop into 2cm chunks. 

Peel the garlic, but keep the cloves whole. 

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

Prep the Carrots

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

Pop the carrots onto one side of a large baking tray. Drizzle with oil, sprinkle over the rosemary and season with salt and pepper. Toss to coat, then spread out in a single layer.

Pop the sausages onto the other side of the baking tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat.

Time to Roast

When the oven's hot, bake the sausages and carrots on the top shelf until the sausages are golden brown and cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Turn the sausages and carrots halfway through.

Make the Jus

Meanwhile, pour the water for the jus (see pantry for amount) into another small saucepan. Bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-low. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Once thickened, remove from the heat and cover to keep warm. Add a splash of water if it's a little too thick.

Finish the Mash

Once the potatoes and parsnips 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.

Glaze and Serve

When everything's ready, transfer the sausages and carrots to your plates.

Share out the mash alongside (reheat first if needed) and spoon over the red wine jus to finish (reheat the jus first if needed).