Baked Cumberland Sausages
with Parsley Couscous and Harissa Tomato Sauce
These Baked Cumberland Sausages are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Red Onion
1
Garlic Clove
1
Bell Pepper
(May contain Celery)
4
British Cumberland Sausages
(Contains Sulphites)
120
Couscous
(Contains Cereals containing gluten May contain Soya)
15
Chicken Stock Paste
50
Harissa Paste
1
Tomato Passata
1
Flat Leaf Parsley
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
240
Water for the Couscous
75
Water for the Sauce
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the sausages onto a baking tray.
When the oven is hot, bake the sausages on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.
Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, when the sausages have baked for 10 mins, turn them and add the pepper to the tray. Drizzle with oil and season with salt and pepper. Roast for the remaining time, 10-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and cook until softened, 4-5 mins.
Stir in the garlic and harissa paste. Cook, stirring, for 1 min.
Pour in the water for the sauce (see pantry for amount), tomato passata and remaining chicken stock paste.
Season with salt and pepper, stir in the sugar (see pantry for amount), then bring to the boil.
Reduce the heat and simmer, stirring occasionally, until the sauce has reduced by half, 5-7 mins.
Meanwhile, roughly chop the parsley (stalks and all).
Once the couscous is ready, fluff it up with a fork and stir in a drizzle of olive oil and half the parsley. Taste and season again if needed.
Once the peppers are roasted, stir them into the harissa sauce, then taste and season if needed.
When ready, share the couscous between your bowls and top with the sausages.
Spoon over the harissa tomato sauce, then sprinkle over the flaked almonds and remaining parsley to finish.
Enjoy!
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