Sausage & Mash
Sausage & Mash

Sausage & Mash

Succulent Cumberland sausage rings in a rich onion gravy, topped with balsamic onion jam and fresh parsley and served with creamy mashed potatoes. Divine!

How to Cook

This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

  1. Preheat your oven to 200°C/180°C fan/ gas mark 6.
  2. Remove the film but leave the sausages and mash in their wooden trays*.
  3. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.
  4. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.

A little bit on the side image

A little bit
on the side

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
¼ medium onion, thinly sliced
10g fresh mint, chopped

1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

3. When the peas are done, drain them, then add the butter and mint.

to drink?

Smooth dry white wines, like chardonnay, would be our tipple of choice here. Either that or a bright, fruity cider.

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