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Sausages and Parsley Mash
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Sausages and Parsley Mash

Sausages and Parsley Mash

with Jerk Spiced Veggies and Mango Chutney Gravy

This Sausages and Parsley Mash is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 600 calories
Allergens:
Mustard

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

1

Red Onion

225

Chantenay Carrots

1

Caribbean Style Jerk

(Contains Mustard)

4

Caramelised Onion Sausages

450

Potatoes

10

Chicken Stock Paste

40

Mango Chutney

1

Flat Leaf Parsley

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kcal)597 kcal
Energy (kJ)2498 kJ
Fat17 g
of which saturates6 g
Carbohydrate84 g
of which sugars32 g
Protein24 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Baking Tray
Potato Masher
Colander

Instructions

Prep the Veg
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 thinly slice the red onion. Trim and halve the carrots lengthways (no need to peel).

Get Baking
2

Put the pepper and carrots on a baking tray. Drizzle with oil, sprinkle with the Caribbean style jerk and season with salt and pepper. Toss to coat then spread out in a single layer. Pop the sausages on top of the peppers and carrots. Roast on the top shelf of your oven until the veg is soft and the sausages are cooked, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Cook the Potatoes
3

While the sausages and veg cook, chop the potatoes into 2cm chunks (peel first if you prefer). When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Bring on the Gravy
4

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

Make the Mash
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. Cover with lid to keep warm.

Finish and Serve
6

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