Cumberland Sausages in a Red Wine Jus
with Cheesy Cauli Mash and Buttery Peas & Kale
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
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
Cauliflower Florets
4 unit(s)
British Cumberland Sausages
(Contains Sulphites May contain Cereals containing gluten)
100 grams
Chopped Kale
120 grams
Peas
30 grams
Mature Cheddar Cheese
(Contains Milk)
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
10 grams
Butter for the Vegetables
10 grams
Butter for the Mash
150 milliliter(s)
Water
2 tbsp
Water for the Kale
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pour the boiled water into a saucepan with 1/2 tsp of salt and bring back to the boil on high heat.
Add the cauliflower florets, reduce the heat and simmer until soft, 12-15 mins.
While the cauliflower is cooking, add the sausages to a lightly oiled baking tray.
Roast on the middle shelf of the oven until golden brown and cooked through, 15-18 mins. Turn halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.
Add the kale along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins. Add the peas, garlic and butter for the vegetables (see pantry) then cook for 1-2 min more. Season with salt and pepper.
Once cooked, transfer to a bowl and cover to keep warm. Set the frying pan aside for later - no need to clean.
Meanwhile, grate the Cheddar cheese.
Once cooked, drain the cauliflower in a colander and leave to steam for 2 mins, uncovered. Return to the pan and add the grated Cheddar and the butter for the mash (see pantry).
Mash together until soft and creamy. Season with salt and pepper. Cover to keep warm.
Return the frying pan to medium heat.
When the pan is hot, add the red wine jus paste and water (see pantry). Bring to the boil and simmer until thick and glossy, 6-7 mins.
If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Share the Cumberland sausages between your plates.
Serve with the cheesy cauliflower mash and buttery leeks and peas alongside.
Pour over the red wine jus to finish.
