• 454g pack Butcher's Choice Cumberland sausages by Sainsbury's
  • 3 Best of British apples, cut into quarters
  • 2 large fennel bulbs, cut into wedges
  • 15g pack fresh thyme
  • 1 tablespoon olive oil
  • 1kg Maris Piper potatoes, peeled and chopped
  • 25g unsalted butter
  • 25ml semi skimmed milk
  • 2 x 300g tubs onion gravy


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the sausages in a medium-sized roasting tray and cook for 30 minutes.

  2. 2

    Place the apples and fennel in another medium-sized roasting tray with the thyme and olive oil. Roast for 25 minutes, until cooked through and golden.

  3. 3

    Meanwhile, place the potatoes in a pan of cold water and bring to the boil. Turn down to a simmer and cook for 12-15 minutes, until soft and tender. Drain and mash with the butter and milk. Season to taste with salt and freshly ground black pepper.

  4. 4

    Heat the onion gravy following pack instructions. Serve the sausages with the mash, roasted apples, fennel and gravy.

Nutritional Details

Each serving provides
  • Energy 3081kj 736kcal 37%
  • Fat 33.2g 47%
  • Saturates 10.8g 54%
  • Sugars 21.1g 23%
  • Salt 0.9g 15%

% of the Reference Intakes

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