Honey Mustard Sausages and Onion Gravy
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Honey Mustard Sausages and Onion Gravy

Honey Mustard Sausages and Onion Gravy

with Spinach Mash and Roasted Carrots

This delicious Honey Mustard Sausages and Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart
Family Friendly

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

3 unit(s)


4 unit(s)

British Honey Mustard Sausages

(Contains Sulphites, Mustard)

450 grams


1 unit(s)

Red Onion

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Redcurrant Jelly

40 grams

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2638 kJ
Energy (kcal)631 kcal
Fat20.8 g
of which saturates7.4 g
Carbohydrate85.6 g
of which sugars30.9 g
Protein24.2 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Small Frying Pan


Sausage and Veg Time

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Add the sausages to the same tray. TIP: Use two baking trays if necessary.

Get Roasting

When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 20-25 mins.

Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausagesThey're cooked when no longer pink in the middle.

Boil the Potatoes

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion.

Pour the boiling water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Make your Onion Gravy

While the potato cooks, heat a drizzle of oil in a small frying pan on medium-high heat. Once hot, add the sliced onion and cook, stirring often, until softened, 5-7 mins.

Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

Add the water for the sauce (see pantry for amount) and bring to the boil. Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.

Bring on the Spinach Mash

When the potatoes have 1 min left, add the spinach to the same pan.

Once the potatoes and spinach are cooked, drain in a colander and return to the pan.

Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season with salt and pepper.

Serve Up

Share the spinach mash between your plates and serve the sausages and carrots alongside.

Spoon over the onion gravy to finish.