Pork & Oregano Sausages
with Glazed Apples and Savoy Cabbage Mash
It’s bangers and mash, but as you’ve never seen them before…Tonight’s mash has been influenced by the classic English dish, bubble and squeak, named after the ‘bubbling’ and ‘squeaking’ sounds the cabbage makes as it cooks! Sharp and sweet all at once, the glazed apple sauce makes the perfect sauce sidekick to this warming and comforting dish.
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
3
Apple and Sage Jelly
2
Potatoes
½
Chicken Stock Powder
4
Pork and Oregano Sausage
150
Shredded Savoy Cabbage
1
Apple
30
Unsalted Butter
½
Dried Thyme
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. Chop the potato (no need to peel!) into 2cm chunks. Pop your potatoes into your pan of boiling water and cook until tender, 15-20 mins. We will add the cabbage for the final 5 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. When done, drain in a colander and return to the pan, off the heat.
Meanwhile, place the sausages on an oiled baking tray and put them on the top shelf of your oven for 20-25 mins. Turn halfway through to make sure they cook evenly. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Fill and boil your kettle. Pour the boiling water (see ingredients for amount) into a measuring jug. Add the chicken stock powder and the apple and sage jelly. Stir until dissolved. Quarter the apple (no need to peel) and remove the core. Cut each quarter in half.
Melt half the butter in a frying pan over medium-low heat. Add the apple and thyme and cook until the apple is browned all over, 8-10 mins. Turn every minute or so to make sure it colours evenly. Pour in the jelly stock mixture and increase heat to medium. Simmer until the apple is soft and the sauce is glossy, 4-5 mins. Lower the heat and keep warm until you are ready to serve. Tip: If your sauce reduces too much, simply add a splash of water to loosen it up.
When the potatoes have 5 minutes cooking time left, add the cabbage to the potato pan and cook until soft, 4-5 minutes. When the potato and greens are ready, drain and roughly mash them together with the remaining butter. Taste and add more salt and pepper if you feel it needs it.
Serve the sausages with the spring green mash and glazed apple sauce. Enjoy!
