Sausages & Aligot Inspired Cheesy Mash
with Thyme Roasted Carrots and Apple and Sage Gravy
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
3 unit(s)
Carrot
450 grams
Potatoes
1 sachet(s)
Dried Thyme
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
1 unit(s)
Apple
10 grams
Chicken Stock Paste
37.5 grams
Apple and Sage Jelly
3 unit(s)
Garlic Clove**
1 ball(s)
Mozzarella
(Contains: Milk)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour for the Gravy
250 milliliter(s)
Water
¼ tsp
Salt for the Mash
125 milliliter(s)
Milk for the Mash
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Trim the carrot (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the dried thyme, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Pop the sausages onto another baking tray. Bake on the middle shelf until golden brown and cooked through, 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.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
Melt the butter (see pantry for amount) in a medium saucepan pan on medium heat. Once melted, add in the flour (see pantry for amount).
Cook, stirring until combined into a paste ,1-2 mins - you've made a roux!
Gradually stir in the water for the gravy (see pantry for amount) and chicken stock paste. Add in the apple slices and bring to the boil, stirring out any lumps that form.
Lower the heat to medium and simmer, stirring occasionally, until the apple slices have softened and the gravy has thickened to your liking, 10-12 mins. Remove from the heat and stir in the apple and sage jelly. Season with salt and pepper.
While the gravy simmers, peel and grate the garlic (or use a garlic press).
Drain and coarsly grate the mozzarella. Grate the Cheddar cheese.
Once cooked, drain the potatoes in a colander and return to the pan on a low heat.
Stir in the garlic, a generous knob of butter, salt and milk (see pantry for both amounts). Mash until completely smooth, 1-2 mins.
Gradually add the mozzarella and Cheddar to the mash, stirring continously until melted.
Using a spoon, vigorously beat the mixture until the cheese is fully incorporated, creating a thick smooth stretchy mash, 2-3 mins.
This is your aligot style mash! Taste and season with salt and pepper if you feel it needs it. TIP: If the cheese hasn't fully melted, return the pan to a low heat and keep beating together until smooth and combined.
Cover with a lid to keep warm.
When everything's ready, share the sausages and veg between plates. Serve your aligot style potatoes alongside.
Drizzle the apple and sage gravy over the sausages to finish.
Enjoy!
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