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Cumberland Sausages and Red Onion Gravy

Cumberland Sausages and Red Onion Gravy

with Sweet Potato Mash and Tenderstem® Broccoli

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These Cumberland Sausages and Red Onion Gravy are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Sulphites

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4

Cumberland Sausage

(ContainsSulphites)

1

Sweet Potato

1

Baking Potato

1

Red Onion

1

Balsamic Vinegar

(ContainsSulphites)

150

Tenderstem® Broccoli

1

Red Wine Stock Paste

(ContainsSulphites)

Not included in your delivery

100

Water for the Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2821 kJ
Energy (kcal)674 kcal
Fat30.0 g
of which saturates10.0 g
Carbohydrate74 g
of which sugars19.0 g
Protein25 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Cutting board
Knife
Frying Pan
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put a large saucepan of water on to boil with 1/2 tsp salt for the potatoes. Pop the sausages onto a baking tray. When the oven is hot, roast 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 meat. The sausages are cooked when no longer pink in the middle.

2

Meanwhile, peel and chop the sweet and white potatoes into 2cm chunks. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. While the potatoes cook, heat a drizzle of oil in a frying pan on medium heat. Halve, peel and thinly slice the red onion. When hot, add the onion to the pan and fry until soft and sweet, 8-10 mins. Add the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins.

3

Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt for the broccoli. Once the potatoes are cooked, drain in a colander over a bowl or jug to retain the potato water (see ingredients for amount) for the gravy. Return the potatoes to the saucepan, add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

4

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins. Once cooked, drain in the colander.

5

Meanwhile, add the reserved potato water and red wine stock paste to the onion pan. TIP: If you have any red wine, add a splash now for extra flavour. Bring to the boil, then lower the heat and simmer until reduced and thickened, 5-6 mins. TIP: Add a splash of water if it's a little thick. If you’re feeling decadent, add a knob of butter (if you have any).

6

When everything is ready, serve the sausages on top of a large helping of mash. Spoon over the red onion gravy and serve the broccoli alongside. Enjoy!