Skip to main content
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

(Contains: Sulphites)

½

Rosemary

½

Cornflour

½

Chicken Stock Pot

2

Milk

(Contains: 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.

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds