Double Cumberland Sausages and Mash
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Double Cumberland Sausages and Mash

Double Cumberland Sausages and Mash

with Red Onion Gravy and Buttery Peas

A customer favourite, these Double Cumberland Sausages and Mash are a tried-and-tested recipe that always wins with a crowd.

Tags:
Family Friendly
Allergens:
Sulphites
Celery

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 time35 minutes
DifficultyEasy

Ingredients

serving amount

8 unit(s)

British Cumberland Sausages

(Contains Sulphites)

450 grams

Potatoes

1 unit(s)

Red Onion

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

120 grams

Peas

Not included in your delivery

150 milliliter(s)

Water for the Gravy

20 grams

Butter

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Nutritional information

Energy (kcal)1056 kcal
Energy (kJ)4420 kJ
Fat66.1 g
of which saturates24.8 g
Carbohydrate77.7 g
of which sugars13.9 g
Dietary Fiber11.3 g
Protein42 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Large Frying Pan
Aluminum Foil
Colander
Lid

Instructions

Bring on the Sausages
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Pop the sausages onto a medium baking tray. When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Finish the Prep
2

While the sausages cook, chop the potatoes into 2cm chunks (peel first if you prefer).

Halve, peel and thinly slice the red onion.

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

 

Fry the Onions
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

 

Gravy Time
4

Add the water for the gravy (see pantry for amount) to the onion pan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium. 

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Pour the gravy into a jug and cover with foil to keep warm.

Peas Please
5

Once the potatoes 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.

Wipe out and return the now-empty frying pan to medium heat. Melt in a knob of butter (see pantry for amount), then add the peas, season with salt and pepper and cook for 2-3 mins.

Finish and Serve
6

Share the mashed potatoes between your serving plates and top with the sausages.

Serve with your buttery peas alongside and spoon over the gravy to finish.

Enjoy!