Cumberland Sausages and Potato & Parsnip Mash
with Rosemary Carrots and Red Wine Jus
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
2 unit(s)
Parsnip
2 unit(s)
Garlic Clove
3 unit(s)
Carrot
1 sachet(s)
Dried Rosemary
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
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.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the parsnip (peel first if you prefer) then halve lengthways. Chop into 2cm chunks.
Peel the garlic, but keep them whole.
When boiling, add the potatoes, parsnips and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, 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 rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the sausages onto another baking tray.
When the oven is hot, bake the sausages on the top shelf until the golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Cook the carrots on the middle shelf of your oven a until tender, 20-25 mins
Turn the sausages and carrots halfway through.
Meanwhile, pour the water for the jus (see pantry for amount) into another small 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, 8-9 mins.
Once thickened, remove from the heat and cover to keep warm.
Once the potatoes and parsnips are cooked, drain in a colander and return to the pan, off the heat.
Add 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.
When everything is ready, transfer the sausages and carrots to your plates.
Share out the mash (reheat first if needed).
Pour over the red wine jus to finish (reheat the jus first if needed and add a splash of water if it has become a little too thick).
Enjoy!
