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Sausages and Mash

Sausages and Mash

with Jerk Spiced Veggies and Mango Chutney Gravy

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Tags:Under 600 calories

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

225 grams

Chantenay Carrots

1 sachet(s)

Caribbean Style Jerk


4 unit(s)

Caramelised Onion Sausages


450 grams


10 grams

Chicken Stock Paste

1 sachet(s)

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)2336 kJ
Energy (kcal)558 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate74 g
of which sugars26.0 g
Protein24 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Potato Masher
Instructionsarrow up iconarrow up icon
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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).


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.


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


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.


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.


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!