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Cumberland Sausages

Cumberland Sausages

with Roasted Garlic Mash and Red Onion Gravy

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!

Allergens:
Sulphites
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Potato

1

Red Onion

1

Baby Gem Lettuce**

2

Garlic Clove

2

British Cumberland Sausages**

½

Rosemary**

½

Cornflour

½

Chicken Stock Pot

2

Milk

Not included in your delivery

100

Water

Nutritional information

/ per serving
Energy (kcal)620 kcal
Energy (kJ)2594 kJ
Fat29 g
of which saturates10 g
Carbohydrate60 g
of which sugars10 g
Protein31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Baking Tray
Grill Pan
Bowl
Pot
Potato Masher
Plate

Instructions

1

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.

2

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.

Caramalise onion.
3

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.

4

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.

Cook gem lettuce.
5

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.

6

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!

Mash potato.
7

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.

8

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.

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