Ultimate Sausages and Cheesy Roasted Garlic Mash
with Bacon Tenderstem® and Sticky Redcurrant Gravy
Looking for a taste of everyday luxury? This Ultimate Sausages and Cheesy Roasted Garlic Mash is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
Red Onion
450
Potatoes
150
Tenderstem Broccoli
40
Mature Cheddar Cheese
(Contains Milk)
4
Garlic Clove
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
25
Redcurrant Jelly
6
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
60
British Smoked Bacon Lardons
Not included in your delivery
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.
Meanwhile, peel and chop the potatoes into 2cm chunks. Halve any thick broccoli stems lengthways. Grate the cheese.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When the onion is cooked, pour the water for the sauce (see pantry for amount) into the pan and bring to the boil on high heat.
Stir in the red wine jus paste and redcurrant jelly, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins.
Pop the sausages and garlic parcel onto a baking tray. Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins.
Halfway through, turn the sausages and remove the garlic parcel, setting it aside to cool. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
While the sausages cook, add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the broccoli to the bacon and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 2-3 mins. Remove from the heat and cover to keep warm.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the cheese, roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth.
Season to taste with salt and pepper. Cover with a lid to keep warm.
Reheat your gravy if necessary, adding a splash of water if it's a little thick.
Serve up your ultimate sausages with the cheesy roasted garlic mash and bacon Tenderstem® alongside.
Pour over the redcurrant gravy to finish.
Enjoy!
