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Cumberland Sausages

Cumberland Sausages

with Roasted Garlic Mash and Red Onion Gravy

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So, you might call us crazy, but trust us - what Patrick is about to say will revolutionise your mashed potato experience. Here goes: “Roast your garlic until it’s nice and soft and then mash it into your potatoes”, says Patrick. For a mash you can be proud of... get cooking!


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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Garlic Clove

2 unit(s)

Cumberland Sausage


½ bunch(es)


½ tsp


½ unit(s)

Chicken Stock Pot

2 tbsp



Not included in your delivery

100 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2594.08 kJ
Energy (kcal)620 kcal
Fat29.0 g
of which saturates10.0 g
Carbohydrate60 g
of which sugars10.0 g
Protein31 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 180 degrees and boil a pot of water. Peel the potato and chop into 2cm chunks. Peel and slice the red onion in half through the root, then slice into thin half moons. Slice the baby gem lettuce in half lengthways.


Wrap the garlic in a little parcel of tinfoil ready to roast. Tip: If you don’t have tinfoil don’t worry, you can roast the garlic in its skin. Put the sausage and garlic on a baking tray, then pop onto the top shelf of your oven to cook for 25 mins (turning occasionally). Cook your potato in the pot of boiling water. Tip: Your potato is cooked when you can easily slip a knife through.


Put a non-stick frying pan on medium-low heat. Add a splash of olive oil, your onion, a sprinkle of sugar (if you have some), a pinch of salt, a good grind of black pepper and the rosemary. Cook gently for 20 mins until soft.


Mix the cornflour with a splash of water to make a nice smooth paste and keep to the side - we’ll add it to the gravy later to thicken it.


Put another frying pan on medium-high heat with a drizzle of olive oil. Once hot, place your baby gem lettuce in the pan, sliced-side down. Fry for 3-4 mins or until lightly browned.


Once your onion is soft turn the heat up to medium. Add in the water (amount specified in the ingredient list) and the chicken stock pot and bring to a simmer. Stir in your cornflour mixture and simmer gently until it thickens, before turning off the heat, this is your red onion gravy!


Once cooked, drain your potato and put back in the pot with the milk (amount specified in the ingredient list), a knob of butter (if you have some) and a pinch of salt. Squeeze your roasted garlic out of its skin and put this in the pot too. Mash everything together until you have nice lump-free mash.


Spoon your mash onto plates, top with your sausage and pour over your red onion gravy. Tip: Don’t forget to take the rosemary out of the gravy before serving. Serve your baby gem lettuce on the side. Perfection needn’t be complicated.