Sticky Figgy Sausages and Mash
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Sticky Figgy Sausages and Mash

with Harissa Red Wine Jus and Roasted Carrots


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


serving amount

450 grams


3 unit(s)


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

4 unit(s)

Cumberland Sausages

(Contains Sulphites)

1 unit(s)


40 grams

Fig Jam

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

50 grams

Harissa Paste

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)3355 kJ
Energy (kcal)802 kcal
Fat41.3 g
of which saturates12.5 g
Carbohydrate83 g
of which sugars28.4 g
Protein27.9 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Medium Saucepan



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 for the potatoes.

Meanwhile chop the potatoes into 2cm chunks (peel first if you prefer).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. 


Pop the sausages onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

Bake the carrots on the top shelf of your oven until tender and the sausages on the middle shelf until golden brown and cooked through, 20-25 mins. IMPORTANT:  The sausages are cooked when no longer pink in the middle.

Turn everything halfway through. 


When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.


Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the hard Italian style cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.


Once the onion is golden, stir in half the fig jam and cook until caramelised, 1-2 mins more. 
Pour the water for the jus (see pantry for amount) into the saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
Once thickened, stir in the harissa paste and remove from the heat and cover to keep warm. 


Once the sausages are ready, drizzle the remaining fig jam over them and turn them so they are nicely glazed. 

Share the sausages out between your plates. Serve the cheesy mash and roasted carrots alongside. 

Spoon over the harrisa jus to finish (reheat the jus first if needed, adding a little more water if it has become too thick). 


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