Cumberland Sausages and Aligot Inspired Cheesy Mash
with Thyme Roasted Carrots and Apple & Sage Gravy
- Sulphites
- Milk
From the L'Aubrac region of France, aligot is a decadent blend of mashed potatoes and cheese to create a fondue-like side. We're adding in mozzarella to help achieve that gooey, cheese-pull texture, then pairing with sausages and the usual trimmings for this French inspired twist on bangers and mash.
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 for the Gravy
¼ tsp
Salt for the Mash
125 milliliter(s)
Milk for the Mash
(Contains: Milk)
Nutritional information
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.
Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and chop the potatoes into 2cm chunks (peel first if you prefer).
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 and 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).
Put a saucepan on medium heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and 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 coarsely 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 for the mash (see pantry for both amounts). Mash until completely smooth, 1-2 mins.
Gradually add the mozzarella and Cheddar to the mash, stirring continuously 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.
If needed, cover with a lid to keep warm.
When everything's ready, share the sausages and roasted veg between plates.
Serve your aligot style mash alongside.
Drizzle the apple and sage gravy over the sausages to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The aligot-style mash was a standout, with many praising its delicious taste. Some found the cheese amount overwhelming.
- Ease of prep: Serving the cheesy mash proved challenging for some, with one describing it as a "messy nightmare".
- Suggestions: Consider reducing the cheese in the mash for a lighter texture; try adding a different vegetable alongside the carrots.
- Portions: Several reviewers felt that one sausage per person wasn't enough; consider cooking three sausages per serving.
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