Spooky Bacon and Cumberland Sausage Mummies
with Mash, Roasted Carrots and Red Wine Jus
A warming dinner for the whole family to enjoy, these Spooky Bacon and Cumberland Sausage Mummies with Mash, Roasted Carrots and Red Wine Jus are packed with flavour. Dig into this tasty dish if you dare!
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
Carrot
4
British Streaky Bacon
4
British Cumberland Sausages
(Contains Sulphites)
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
10
Dijon Mustard
(Contains Sulphites, Mustard)
Not included in your delivery
150
Water for the Jus
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
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.
Chop the potatoes into 2cm chunks (no need to peel). 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, season with salt and pepper, then toss to coat. Spread out in a single layer.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Now it's time to make your 'mummies'! Wrap one rasher of bacon around each sausage - starting at the top, spiral the bacon down the sausage so it looks like bandages (but leave space for the 'face').
Pop the sausages onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven is hot, roast the carrots on the top shelf until tender and the sausages on the middle shelf until golden brown and cooked through, 20-25 mins.
Turn the carrots halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
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.
Pour the water for the jus (see pantry for amount) into another small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium and simmer until thickened, 5-6 mins.
When your sausages are cooked, remove them from the oven.
Carefully snip a very small corner off the mustard sachet and pipe 2 small dots onto the 'face' of the 'mummies' - these are their spooky yellow eyes!
When everything's ready, transfer the spooky sausage mummies to your plates.
Reheat anything if needed, then serve the mash and roasted carrots alongside.
Pour the red wine jus over for those who'd like it. Add a dollop of ketchup (see pantry for amount) and any leftover mustard on the side for those who'd like some more mustard.
Enjoy!
