Cauldron

Vegetarian Lincolnshire Sausages & Mash

A magnificent mash-up of traditional sausages and mash. Our delicious Cauldron vegetarian Lincolnshire Sausages, celeriac mash, and a red onion jus. (You feel fancy just saying that).

Serves 4
30 mins
Easy
Vegetarian
226 cals (per serving)
Cauldron Lincolnshire sausages served on a bed of mashed potato with roasted carrots and peas on the side, served in a dark dish
Cauldron Lincolnshire Sausages with see-through packaging to showcase the sausages

Made with our Vegetarian Lincolnshire Sausages

High in protein
Low in sat fat
Vegetarian
View Product View Recipes

Ingredients:

8 Cauldron Lincolnshire Vegetarian Sausages

For the celeriac mash

1 celeriac, peeled and large dice 

1 tbsp. thyme leaves 

1 tbsp. reduced fat crème fresh

Pinch nutmeg 

For the red onion jus

5 sprays one calorie cooking spray

1 red onion, sliced 

1 tbsp. red currant jelly

200ml low salt vegetable stock 2 sprigs of thyme. 

To serve

Baby carrots

Garden peas

Our tip

Why not swap the celeriac mash for sweet potato mash for a change? This recipe also works well with Cauldron Vegetarian Cumberland Sausages. 

Method:

For the celeriac mash

  1. Bring a pan of water to the boil. Add the diced celeriac and boil for 12-15 minutes or until tender. Drain and return to the pan off the heat. Place a lid on the pan and allow the celeriac to sit covered for a few minutes (this helps to remove excess water from the celeriac.)

  2. Mash the celeriac, add the thyme leaves, crème fresh and nutmeg. Stir well and keep warm.

For the red onion jus

  1. Heat a non-stick frying pan over a medium heat. Add the one-calorie cooking spray. Add the sliced onions and sauté for 5 minutes.

  2. Add the red currant jelly, stock and thyme. Stir and bring to the boil. Boil for approximately 5 minutes to reduce the sauce to a jus consistency. 

  3. Remove the thyme sprigs and discard. Set aside the jus and keep warm.

To serve

  1. Cook the Cauldron Lincolnshire Vegetarian Sausages as per pack instructions. 

  2. Serve a dollop of celeriac mash, 2 Lincolnshire vegetarian sausages and a spoonful of red onion jus. 

  3. Garnish with extra thyme leaves and serve with baby carrots and garden peas. 

Our tip

Why not swap the celeriac mash for sweet potato mash for a change? This recipe also works well with Cauldron Vegetarian Cumberland Sausages. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!