Honey Mustard Sausages
with Balsamic Onion Gravy and Colcannon Mash
- Sulphites
- Mustard
.
Ingredients
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
450
Potatoes
1
Red Onion
100
Chopped Cavolo Nero
12
Balsamic Vinegar
(Contains: Sulphites)
28
Red Wine Stock Paste
(Contains: Sulphites)
25
Redcurrant Jelly
Not included in your delivery
75
Water for the Sauce
Utensils
Instructions
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: Wash your hands after handling raw meat. 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. This is the base of your gravy.
a) When the potatoes have 6 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, 6-7 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. 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 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 Feb 2026- Flavour: Sausages were praised for their taste, with many enjoying the honey mustard flavour and meaty texture.
- Ease of prep: Quick and simple to make, though some noted it took longer than the stated 20 minutes.
- Suggestions: Consider removing tough stalks from the cavolo nero; some preferred regular mash or cabbage instead.
- Next-day meals: Add an extra sausage or two per person for heartier appetites or leftovers.
- Gravy: The balsamic onion gravy was a highlight for many; some suggested making extra or thickening it slightly.
