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Double Honey Mustard Sausages and Onion Gravy
Double Honey Mustard Sausages and Onion Gravy

Double Honey Mustard Sausages and Onion Gravy

with Chive Mash and Roasted Carrots

Recipe Development Team
Recipe Development TeamPublished on March 01, 2023

Looking for a quick and tasty midweek dinner option? Try cooking up our Double Honey Mustard Sausages and Onion Gravy Gravy in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Sulphites
Mustard

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

3

Carrot

8

British Honey Mustard Sausages

(Contains: Sulphites, Mustard)

450

Potatoes

1

Red Onion

1

Chives

12

Balsamic Vinegar

(Contains: Sulphites)

28

Red Wine Stock Paste

(Contains: Sulphites)

25

Redcurrant Jelly

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)917 kcal
Energy (kJ)3835 kJ
Fat40.4 g
of which saturates14.4 g
Carbohydrate91.9 g
of which sugars34.8 g
Protein41.4 g
Salt6.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Pan
Kitchen Shears

Cooking Instructions and Tips

Get Roasting
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.

b) Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Add the sausages to the same tray. 

c) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausagesThey're cooked when no longer pink in the middle.

Boil the Potatoes
2

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

b) Pour the boiling water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

c) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Fry the Onion
3

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Heat a drizzle of oil in a small frying pan on medium-high heat.

c) Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.

Chive Time
4

a) Meanwhile, roughly chop the chives (use scissors if easier).

Bring on the Gravy
5

a) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

b) Add the water for the sauce (see ingredients for amount) to the onion pan and bring to the boil.

c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.

Mash and Serve
6

a) Once the potatoes are cooked, drain in a colander and return to the pan.

b) Add a knob of butter and a splash of milk (if you have any) and roughly mash. Stir through the chives and season to taste with salt and pepper.

c) Share the chive mash between your plates and serve the sausages and carrots alongside. Spoon the onion gravy over to finish.

Enjoy!

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