Family Favourite Thyme Roasted Cumberland Sausages
with Roasted Veg and Chilli Glaze
Herby roasted sausages, roasted veg and a sticky red pepper chilli glaze creates a wholesome and vibrant dinner that's perfect for midweek. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Bell Pepper
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 sachet(s)
Dried Thyme
10 grams
Chicken Stock Paste
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
50 milliliter(s)
Water for the Glaze
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, 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, 25-35 mins. Turn halfway through.
While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the veg onto one side of a large baking tray.
Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat.
Put the sausages on the other side of the tray and sprinkle over the remaining dried thyme.
Roast on the middle shelf of your oven until softened, 20-25 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.
While everything's in the oven, return the (now empty) frying pan to medium heat (no need to clean).
Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.
Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.
When everything's ready, add the roasted veg to the tray of wedges and gently toss together. Transfer to your plates and add the sausages alongside.
Reheat the chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the sausages to finish.
Serve with a dollop of mayonnaise (see pantry for amount) for dipping.
