Honey Mustard Sausages
with Cavolo Nero Colcannon and Balsamic Onion Gravy
- Sulphites
- Mustard
.
Ingredients
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
100
Chopped Cavolo Nero
1
Wholegrain Mustard
28
Red Wine Stock Paste
(Contains: Sulphites)
25
Redcurrant Jelly
12
Balsamic Vinegar
(Contains: Sulphites)
1
Red Onion
450
Potatoes
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Fill and boil your kettle and preheat your oven to 220°C. b) Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 18-20 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.
a) Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). b) Pop them in a large saucepan along with 1/2 tsp of salt, cover with boiling water and put onto high heat. c) Boil the potatoes until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, halve, peel and thinly slice the red onion. b) Heat a drizzle of oil in a small frying pan on medium heat. c) Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. d) This is the base of your gravy.
a) When the potatoes have 5 mins left, add the cavolo nero to the pan of potatoes. b) Submerge the cavolo nero in the boiling water or cover with a lid so it cooks. c) Cook until tender, 5 mins.
a) Lower the heat of the pan with the onions to medium and add the balsamic vinegar. b) Cook until almost evaporated, 1-2 mins. c) Add the water (see ingredients for amount) to the pan and bring to the boil. d) Stir in the red wine stock paste and redcurrant jelly to dissolve. e) Simmer for 2-3 mins until the sauce has thickened slightly. TIP: Add a splash of water if you feel it needs it.
a) Meanwhile, drain the potatoes and cavolo nero in a colander then return to the pan. b) Mash together and then mix in the wholegrain mustard and a knob of butter (if you have some). c) Season to taste with salt and pepper - colcannon made! d) Share the colcannon between your plates and serve the sausages alongside. e) Spoon the gravy over the sausages and tuck in!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey mustard sausages and balsamic onion gravy are the clear highlights, with many finding the combination a satisfying, elevated take on bangers and mash. The gravy can lean sweet; if that is not to your taste, reduce the redcurrant jelly slightly or add a little less balsamic vinegar.
- Ease of prep: Most find this straightforward to put together, though the actual cooking time is closer to 30–40 minutes than the stated 20, particularly when preparing the cavolo nero.
- Suggestions: Remove the tough central stalks from the cavolo nero before adding it to the potatoes, or cook it separately and serve alongside to keep the mash smooth and avoid a watery texture. Adding a knob of butter and seasoning generously makes a real difference to the mash, and a splash of extra water helps if the gravy reduces too quickly.
- Next-day meals: Portions feel on the smaller side for hungrier appetites; adding a vegetable side such as carrots or green beans helps round out the meal.
- Colcannon: Opinion on the cavolo nero in the mash is mixed — some love the twist, while others prefer plain mash or a milder green such as savoy cabbage. Cooking the cavolo nero separately before stirring it in gives you more control over both texture and quantity.
