Honey Mustard Sausages
with Sweet Potato Mash and Sticky Red Onion Gravy
- Sulphites
- Mustard
Teaching people new skills is something which makes us pretty happy and this red onion gravy is no exception. Once you've mastered it (which should take about 4 minutes), you'll never go back to the bought stuff again! Our top tip is to use the water the potatoes are boiled in - it helps make great thick gravy.
Ingredients
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2
Sweet Potato
1
Baking Potato
1
Red Onion
12
Balsamic Vinegar
(Contains: Sulphites)
28
Red Wine Stock Paste
(Contains: Sulphites)
150
Tenderstem® Broccoli
Not included in your delivery
200
Water for the Gravy
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C and put a large saucepan of water with a 0.5 tsp of salt on to boil for the potatoes. Put the sausages on a lightly oiled baking tray. Roast on the top shelf of your oven for 20-25 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Peel and chop the sweet and white potatoes into 2cm chunks. Add to the boiling water and simmer until tender, 15-20 mins. TIP: The potatoes are ready when you can easily slip a knife through them. Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook for 2 mins.
Once the potatoes are cooked, drain them in a colander set over a bowl or jug to retain the water so you can use it for the gravy. Return the potato to the original saucepan, add a knob of butter (if you have some) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.
Add the reserved potato water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. TIP: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick. If you are feeling decadent, add a knob of butter (if you have some).
Meanwhile, when your sausages have about 15 mins left in the oven, add the broccoli to another baking tray. Drizzle on a little oil and season with salt and pepper. Roast for the remaining time, 12-15 mins. TIP: The broccoli should be tender and slightly crispy.
Serve the honey mustard sausages on top of a large helping of mash, with some red onion gravy spooned over and the broccoli alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The red onion gravy is a real highlight, with many finding the sweet-and-savoury combination deeply satisfying. Some found the sausages mild on honey-mustard flavour, and a few felt the gravy leaned too sweet or too sharp from the balsamic vinegar.
- Ease of prep: Most found this straightforward and quick to pull together; a handful noted that timing all the elements to finish at once takes a little practice.
- Suggestions: Reduce the balsamic vinegar slightly if you prefer a milder gravy, or add a little honey to balance the sharpness. Some cooked the sausages in an air fryer with good results, and a few added extra potatoes to bulk out the mash.
- Next-day meals: Portions drew frequent comment — one small sweet potato and one baking potato is often not enough for three people, so consider adding an extra potato if cooking for a hungry household.
- Broccoli tips: Roasting the broccoli stems can leave them tough and woody; boiling or steaming may give a more tender result, and cooking the stems a little longer than the recipe suggests can help.
