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

Honey Mustard Sausages and Onion Gravy

with Cavolo Nero Colcannon

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

Under 650 calories

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount


Honey Mustard Sausages

(Contains Sulphites, Mustard)




Red Onion


Chopped Cavolo Nero


Balsamic Vinegar

(Contains Sulphites)


Red Wine Stock Paste

(Contains Sulphites)


Redcurrant Jelly

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)571 kcal
Energy (kJ)2390 kJ
Fat20.6 g
of which saturates7.3 g
Carbohydrate70.5 g
of which sugars21.4 g
Protein23.2 g
Salt3.82 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Grill Pan
Potato Masher


Bake the Sausages

a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Fill and boil your kettle.
c) Pop the sausages onto a baking tray. When the oven is hot, roast on the top shelf until browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Boil the Potatoes

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

Start the Gravy

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 the oil is hot, add the onion and cook, stirring often, until softened, 5-7 mins.

Cook the Cavolo Nero

a) When the potatoes have 6 mins cooking time left, add the cavolo nero to the potato pan. TIP: Remove any tough stalks from the cavolo nero.
b) Submerge the cavolo nero in the boiling water and cover with a lid. Cook for the remaining time until tender, 6-7 mins.

Finish Up

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) 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 gets too thick.

Mash and Serve

a) Once the potatoes and cavolo nero 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. Season to taste with salt and pepper - colcannon made!
c) Share the colcannon between your plates and serve the sausages alongside. Spoon the onion gravy over to finish. Enjoy!

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