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

Honey Mustard Double Sausages and Red Onion Gravy

with Sweet Potato Mash and Tenderstem® Broccoli

Cosy up with an absolute classic with our Honey Mustard Sausages and Red Onion Gravy. Fry off onions, then make a quick roux with flour and butter to make the base of your gravy, flavouring it with balsamic and red wine stock to transform it into a seasonal delight.

Allergens:
Sulphites

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

8 unit(s)

British Honey Mustard Sausages

1 unit(s)

Sweet Potato

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

160 grams

Tenderstem® Broccoli

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)3928 kJ
Energy (kcal)939 kcal
Fat39.9 g
of which saturates14.4 g
Carbohydrate95 g
of which sugars26 g
Dietary Fibre17.7 g
Protein42.8 g
Salt5.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pop the sausages onto a baking tray. When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Meanwhile, peel and chop the sweet and white potatoes into 2cm chunks.

2

Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.

Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, heat a drizzle of oil in a frying pan on medium heat. 

Halve, peel and thinly slice the red onion.

3

Once the oil is hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the balsamic vinegar and a pinch of sugar (if you have any), cook until caramelised, 1-2 mins more.

Once the potatoes are cooked, drain in a sieve and pop back into the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season to taste with salt and pepper, then cover with a lid to keep warm. 

4

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil. Cut the Tenderstem® broccoli into thirds.

When your pan of water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

5

While the broccoli cooks, add the water for the gravy (see pantry for amount) and red wine stock paste to the onion pan.

Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

When everything's ready, share a generous helping of sweet potato mash between your plates and top with the honey mustard sausages.

Spoon over the red onion gravy and serve the broccoli alongside.

Enjoy!

7

Step 1 MOD: If you’re doubling up on sausages, cook the recipe in the same way, using another tray (if necessary).

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