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Caramelised Onion Sausages

Caramelised Onion Sausages

with Spring Onion Mash, Roasted Tenderstem® and Plum Sauce

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We love good Caramelised Onion Sausages and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Spring Onion

2 unit(s)


4 unit(s)

Caramelised Onion Sausages


20 grams

Flora Original

1 sachet


½ pot(s)

Red Wine Stock Paste


1 pack(s)

Tenderstem Broccoli ®

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat23.0 g
of which saturates8.0 g
Carbohydrate75 g
of which sugars18.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil. Chop the potato into 2cm chunks (no need to peel). Trim the spring onion and thinly slice. Halve the plums, remove the stone and slice each half into 5-6 wedges.


Lay the sausages on one end of a large baking tray, leaving room for the broccoli which we will add later (or you can use separate trays if you only have small trays). Drizzle with a little oil and roast on the top shelf of the oven until golden, 20-25 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle. Remember to wash your hands after handling raw meat.


Add the potatoes to the boiling water and simmer until tender, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and pop back into the pan, cover with a lid.


Meanwhile, pop a frying pan on medium- high heat and add half the Flora Original. Once melted, add the plums and honey. Turn the heat to medium and allow the plums to soften, gently stirring occasionally, 5-7 mins. Once soft, pour in the water (see ingredients for amount) and add the stock pot. Stir to combine and dissolve the stock pot. Simmer until the sauce has thickened, stirring occasionally, then remove from the heat, 3-5 mins.


Once the sausages have been roasting for 15 mins, add the tenderstem® to the baking tray (or use another tray if your trays are small). Drizzle with oil and season with a pinch of salt and pepper. Roast in your oven for the remaining 10 mins until tender. Once the potato is drained and back in the pan, add a pinch of salt and pepper, the spring onion, remaining Flora Original and a splash of milk if you have any. Mash with a potato masher until smooth, cover again with a the lid, set aside.


When you are ready to serve, reheat the sauce if necessary and add a small splash of water if it looks too thick! Serve the sausages on a plate with the spring onion mash and tenderstem® alongside, spoon over the plums and sauce. Enjoy!