Honey Mustard Sausages

Honey Mustard Sausages

with Sweet Potato Mash and Sticky 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.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

2 unit(s)

Sweet Potato

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

1 sachet

Balsamic Vinegar


1 pot(s)

Red Wine Stock Paste


1 pack(s)

Tenderstem Broccoli ®

Not included in your delivery

200 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate116 g
of which sugars33.0 g
Protein28 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.