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Sausages and Mash

Sausages and Mash

with Caribbean-Style Veggies and Mango Chutney Gravy

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This Sausage & Mash, Veggies & Mango Gravy is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:MustardSulphites

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Carrot

1 unit(s)

Red Onion

1 unit(s)

Courgette

1 pot(s)

Caribbean Style Jerk

(ContainsMustard)

4 unit(s)

Caramelised Onion Sausages

(ContainsSulphites)

450 grams

Potato

1 sachet

Chicken Stock Powder

1 pot(s)

Mango Chutney

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

150 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2468 kJ
Energy (kcal)590 kcal
Fat15.8 g
of which saturates5.8 g
Carbohydrate82 g
of which sugars33.2 g
Protein25.2 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Saucepan
Spoon
Measuring Cups
Colander
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve, peel and finely slice the red onion. Trim the courgette, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons. Put the carrot on a baking tray.

2

Drizzle the carrots with oil and sprinkle over the jerk seasoning. Season with salt and pepper, then toss to coat and spread out. Pop the sausages on top of the 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. Halfway through cooking add the courgette, give the tray a shake and put it back in your oven.

3

Meanwhile, put a large saucepan of water with 1/2 tsp of salt on to boil for the potato. Peel and chop the potato into roughly 2cm pieces and add to your pan of boiling water. Cook until soft, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.

4

Meanwhile, heat a drizzle of oil in a medium saucepan over 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) with the stock powder, stir to dissolve and 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. When the sausages are browned and cooked, and the veggies are soft, take the baking tray out of your oven. IMPORTANT: The sausage is cooked when it is no longer pink in the middle. Serve the mash with the sausage and veggies with the mango chutney gravy on top. Enjoy!