You can’t beat a proper sausage dinner.
Juicy HECK! Chicken Cumberland Sausages served with creamy mash, rich onion gravy, honey-roasted carrots and greens. Classic comfort food, made for any night of the week.
Serves 4
What you’ll need
- 8 HECK! Chicken Cumberland Sausages
- 8 carrots, peeled and halved
- 1 tbsp honey
- 1 tbsp olive oil
- A few sprigs of fresh thyme
- 2 onions, thinly sliced
- 25g butter
- 1 tbsp plain flour
- 500ml beef stock
- 1 tsp Worcestershire sauce
- Salt & freshly ground black pepper
- 800g creamy mashed potatoes
- 400g mixed green vegetables
Method
- Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Toss the carrots with olive oil, honey and thyme, then roast for 30 minutes, turning halfway, until tender and caramelised.
- Cook the HECK! Chicken Cumberland Sausages following the pack instructions until golden and cooked through.
- Meanwhile, melt the butter in a saucepan and gently cook the sliced onions for around 15 minutes, until soft, sweet and caramelised.
- Stir in the flour and cook for 1 minute, stirring continuously.
- Gradually whisk in the beef stock until smooth.
- Add the Worcestershire sauce and a few thyme leaves, then simmer for 10 minutes until the gravy is rich and thick. Season to taste.
- Heat the mashed potatoes and cook the mixed green vegetables following the pack instructions.
- Spoon the creamy mash onto warm plates, top with the HECK! Chicken Cumberland Sausages and ladle over the onion gravy.
- Serve with the honey-roasted carrots and green vegetables.
Top Tip
For extra creamy mash, stir through a knob of butter and a splash of warm milk just before serving. Finish with fresh thyme for a proper finishing touch.
Creamy mash. Juicy sausages. Gravy-loaded comfort.