Glazed Cumberland Sausages and Sweet Potato Wedges
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Glazed Cumberland Sausages and Sweet Potato Wedges

with Baby Gem Salad, Lime and Peanuts

Prepped in 10

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 time10 minutes


serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

4 unit(s)

Cumberland Sausages

(Contains Sulphites)

1 unit(s)

Baby Gem Lettuce

1 unit(s)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

25 grams

Red Pepper Chilli Jelly

32 grams


(Contains Egg, Mustard)

Not included in your delivery

1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3423 kJ
Energy (kcal)818 kcal
Fat44.7 g
of which saturates12 g
Carbohydrate79 g
of which sugars31.9 g
Protein25 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then 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, 30-35 mins. Turn halfway through.


When the wedges have been roasting for 5 mins, pop the sausages alongside.

Return to the oven and bake until golden brown and cooked through, 25-30 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.


Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the lime into wedges.


In a medium bowl, combine a good squeeze of lime juice, honey and olive oil for the dressing (see pantry for both). Season with salt and pepper.

Set your dressing aside.


When everything's ready, add the baby gem to the dressing. Toss to coat.

Drizzle the red pepper chilli jelly over the sausages and turn to glaze.


Share the sausages between your plates. Drizzle over any remaining glaze from the tray.

Serve the sweet potato wedges, salad and remaining lime wedges alongside.

Sprinkle the peanuts over the salad. Finish with a dollop of mayo for dipping.