topBanner
Sausages and Mash

Sausages and Mash

with Jerk Spiced Veggies and Mango Chutney Gravy

Read more

Based on season, the colour of your bell pepper will either be yellow, red, orange or green to guarantee you get the best quality pepper.

Allergens:MustardSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

225 grams

Chantenay Carrot

1 sachet

Caribbean Style Jerk

(ContainsMustard)

4 unit(s)

Caramelised Onion Sausages

(ContainsSulphites)

450 grams

Potato

10 grams

Chicken Stock Paste

1 sachet

Mango Chutney

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2287 kJ
Energy (kcal)547 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate71 g
of which sugars24.0 g
Dietary Fiber5.05 g
Protein24 g
Cholesterol0 mg
Salt3.42 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Baking Tray
Measuring Cups
Spoon
Colander
Potato Masher
Lid
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C, put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and finely slice the red onion. Trim and halve the carrots lengthways (no need to peel).

2

Put the pepper and carrots on a baking tray, drizzle with oil, sprinkle with the jerk seasoning and season with salt and pepper. Toss to coat and spread out in a single layer. Pop the sausages on top of the peppers and carrots. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Roast the sausages and veg on the top shelf until the veg are soft and the sausages cooked, 25-30 mins.

3

Chop the potatoes into 2cm chunks (no need to peel). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

4

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion and season with salt. Cook the onion until soft, 8-10 mins. Add the water (see ingredients for amount) and the chicken stock paste, stir to combine then bring to a simmer. Add the mango chutney, stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

5

Meanwhile, roughly chop the parsley (stalks and all). Once the potatoes are ready, drain in a colander and return to the pan. Add a knob of butter and a splash of milk (if you have some). Season with salt and pepper and mash until smooth. Stir through the parsley. Tip: If the potatoes are cooked before the sausage and veggies, simply put a lid on the pan to keep it warm until everything else is ready.

6

Reheat the gravy if you need to - add a splash of water if it's a bit thick. When the sausages are browned and cooked and the veggies are soft, remove the baking tray from your oven. IMPORTANT: The sausages are cooked when no longer pink in the middle. Serve the mash with the sausage and veggies with the mango chutney gravy on top. Enjoy!