Cumberland Sausages in a Red Wine Jus
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Cumberland Sausages in a Red Wine Jus

Cumberland Sausages in a Red Wine Jus

with Cheesy Cauli Mash and Buttery Peas & Kale

Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:
Lower Carb
High Protein
Allergens:
Sulphites
Milk
Celery

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 Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Cauliflower

4 unit(s)

Cumberland Sausages

(Contains Sulphites May contain Cereals containing gluten)

100 grams

Chopped Kale

120 grams

Peas

30 grams

Mature Cheddar Cheese

(Contains Milk)

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

10 grams

Butter for the Vegetables

10 grams

Butter for the Mash

150 milliliter(s)

Water

2 tbsp

Water for the Kale

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Nutritional information

Energy (kJ)2414 kJ
Energy (kcal)577 kcal
Fat30.9 g
of which saturates14.2 g
Carbohydrate34.4 g
of which sugars14.8 g
Protein36.9 g
Salt3.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Baking Tray
Bowl
Lid
Grater
Potato Masher
Colander
Pan

Instructions

Boil the Cauliflower
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Cut the cauliflower into florets, halving any large ones. Pour the boiled water into a saucepan with 1/2 tsp of salt and bring back to the boil on high heat. 

Add the cauliflower florets, reduce the heat and simmer until soft, 12-15 mins.

Bake the Sausages
2

While the cauliflower is cooking, add the sausages to a lightly oiled baking tray. 

Roast on the middle shelf of the oven until golden brown and cooked through, 15-18 mins. Turn halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Cook the Veg
3

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

Add the kale along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins. Add the peas, garlic and butter for the vegetables (see pantry) then cook for 1-2 min more. Season with salt and pepper.

Once cooked, transfer to a bowl and cover to keep warm. Set the frying pan aside for later - no need to clean.

Finish the Mash
4

Meanwhile, grate the Cheddar cheese.

Once cooked, drain the cauliflower in a colander and leave to steam for 2 mins, uncovered. Return to the pan and add the grated Cheddar and the butter for the mash (see pantry).

Mash together until soft and creamy. Season with salt and pepper. Cover to keep warm.

Make the Jus
5

Return the frying pan to medium heat. 

When the pan is hot, add the red wine jus paste and water (see pantry). Bring to the boil and simmer until thick and glossy, 6-7 mins.

If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Serve
6

Share the Cumberland sausages between your plates.

Serve with the cheesy cauliflower mash and buttery leeks and peas alongside.

Pour over the red wine jus to finish.

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