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British Recipes
Honey Mustard Sausages

Honey Mustard Sausages

with White Flesh Sweet Potato Mash & Red Onion Gravy

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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.

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites, Gluten, Milk)

1 unit(s)

White Flesh Sweet Potato

½ unit(s)


1 unit(s)

Red Onion

½ sachet

Beef Stock Powder

1 pack(s)

Tenderstem Broccoli ®

1 sachet

Balsamic Vinegar


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3209 kJ
Energy (kcal)767 kcal
Fat25.0 g
of which saturates9.0 g
Carbohydrate114 g
of which sugars27.0 g
Protein30 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Potato Masher
Frying Pan
Instructionsarrow up iconarrow up icon
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Sausage time!
Sausage time!

Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Put the sausages on a lightly oiled baking tray. Roast on the top shelf of your oven, 25 mins. Turn halfway through cooking. Important: The sausages are cooked when they are no longer pink in the middle.

Prep the Veggies
Prep the Veggies

Peel and chop the sweet potato and white potato into roughly 3cm chunks. Add the potatoes to the pan of boiling water and cook, 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Once the potatoes are ready, reserve some potato water (see ingredients for amount)in a measuring jug, then drain the potatoes in a colander. Meanwhile, halve, peel and thinly slice the red onion.

Mash the Spuds
Mash the Spuds

Heat a splash of oil in a frying pan on medium heat. Add the onion and cook, stirring, until soft, 8-10 mins. Add the balsamic vinegar and cook for 2 mins more. Return the cooked potato to the now empty saucepan, add a knob of butter (if you have some) and mash. Season to taste with salt and pepper. Pop a lid on and keep to one side.

Make the Gravy
Make the Gravy

Add the reserved potato water (see ingredients for amount) to the red onion in the frying pan along with the beef stock pot. Tip: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil 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).

Cook the Broccoli
Cook the Broccoli

Meanwhile, when your sausages have 10 mins left in the oven, add the broccoli to the baking tray. Drizzle over some oil and add a pinch of salt and pepper. Roast for the remaining time, until tender and slightly crispy, 10-12 mins.


Serve the honey mustard sausages on top of a large helping of mash, with some red onion gravy spooned over and the broccoli on the side. Enjoy!