Cumberland Sausages and Cheesy Wedges
with Sticky Glazed Apples and Carrots
This Cumberland Sausages and Cheesy Wedges is bursting full of flavours and makes 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
450 grams
Potatoes
3 unit(s)
Carrot
2 unit(s)
Apple
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
37 grams
Apple and Sage Jelly
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Core and cut the apple into 8 wedges (no need to peel).
Pop the carrots onto one side of another large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Place the sausages onto the other side of the carrot tray. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
When turning the sausages halfway through, add the apple wedges to the carrot side of the tray. Drizzle a little oil over them and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
When the wedges have 5 mins remaining, remove the tray from the oven and sprinkle over the hard Italian style cheese and pop back into the oven for the remaining time.
Once the carrots and apples are roasted, remove the tray from the oven and drizzle over the apple and sage jelly.
Toss together so both are evenly glazed.
Transfer the sausages to your plates.
Serve with the cheesy wedges and sticky apples and carrots alongside.
Finish with a dollop of ketchup (see pantry for amount) alongside for dipping.
Enjoy!
