Roasted Cumberland Sausages and Colcannon
with Apple & Sage Gravy and Tenderstem®
This Roasted Cumberland Sausages and Colcannon is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Potatoes
2
Spring Onion
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
4
British Cumberland Sausages
(Contains Sulphites)
80
Tenderstem Broccoli
100
Baby Spinach
25
Apple and Sage Jelly
10
Chicken Stock Paste
Not included in your delivery
15
Butter
1
Plain Flour
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop a large pan of water onto boil with 1/2 tsp salt for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Grate the Cheddar.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, pop the sausages on a baking tray.
When the oven is hot, roast on the top shelf until browned and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
Halfway through cooking, turn the sausages and add the broccoli to the tray. Drizzle with oil and roast for the remaining time until tender.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the spinach. Season with salt and pepper and add a splash of water. Stir-fry until wilted, 2-3 mins.
Add the garlic and stir-fry for 1 min more.
Once cooked, transfer to a bowl and cover to keep warm.
Meanwhile, pop the (now empty) frying pan on medium-high heat and add the butter (see pantry for amount).
Melt the butter gently, 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.
Stir in the apple and sage jelly, then gradually stir in the water for the gravy (see pantry for amount) and chicken stock paste. Bring to the boil, stirring 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 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.
Stir through the spinach, cheese and half the spring onions. Season with salt and pepper, then cover with a lid to keep warm.
When everything's ready, reheat the gravy if needed. Add a splash of water if it's a little thick.
Share the colcannon between your plates and sprinkle the remaining spring onion on top.
Lay the sausages and broccoli alongside and spoon over the gravy to finish.
Serve!
