Double Cumberland Sausages and Mash
with Jerk Spiced Veg and Mango Chutney Gravy
Our Caribbean Fusion Bangers and Mash is a twist on the classic English bangers and mash. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.
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
1 unit(s)
Red Onion
3 unit(s)
Carrot
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
8 unit(s)
British Cumberland Sausages
(Contains Sulphites)
450 grams
Potatoes
15 grams
Chicken Stock Paste
40 grams
Mango Chutney
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Gravy
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 large saucepan on high heat with 1/2 tsp salt and bring back to the boil.
Halve, peel and thinly slice the red onion. 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 Caribbean style jerk and season. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Pop the sausages alongside the carrots and roast on the top shelf of your oven until both are cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you'd prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion and fry until softened, 6-8 mins.
Add the butter (see pantry for amount) and melt, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil. Stir out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.
Once the potatoes are ready, drain in a colander and pop back into the pan. 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's ready, reheat the gravy if necessary, then stir through the mango chutney. Taste and season with salt if needed. Add a splash of water if it's a little too thick.
Share the roasted sausages and carrots between your plates. Serve the mash alongside.
Drizzle over the mango chutney gravy to finish.
Enjoy!
