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Honey Mustard Sausages and Sticky Red Onion Gravy

Honey Mustard Sausages and Sticky Red Onion Gravy

with Sweet Potato Mash and Tenderstem® Broccoli

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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.

Allergens:MustardSulphites

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 conflict 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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

1 unit(s)

Sweet Potato

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

1 sachet(s)

Balsamic Vinegar

(ContainsSulphites)

150 grams

Tenderstem® Broccoli

1 sachet(s)

Red Wine Stock Paste

(ContainsSulphites)

Not included in your delivery

150 milliliter(s)

Potato Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2784 kJ
Energy (kcal)665 kcal
Fat21.0 g
of which saturates7.0 g
Carbohydrate88 g
of which sugars24.0 g
Protein27 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Saucepan
Frying Pan
Spoon
Colander
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and put a large saucepan of water with 1/2 tsp of salt on to boil for the potatoes. Put the sausages on one side of a lightly oiled baking tray - you’ll add the broccoli later. 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.

2

Meanwhile, 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. Meanwhile, heat a drizzle of oil in a frying pan over medium heat. Halve, peel and thinly slice the red onion. When hot, add the onion to the pan. Cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and bubble, 2 mins.

3

When your sausages have about 15 mins left in the oven, halve any large broccoli stems, then add the Tenderstem® to the other side of the baking tray. Drizzle with oil and season. Roast for the remaining time, 10-15 mins. TIP: The broccoli should be tender and slightly crispy.

4

Once the potatoes are cooked, drain in a colander over a bowl or jug to retain the potato water (see ingredients for amount) for the gravy. Return the potato to the saucepan, add a knob of butter (if you have any) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

5

Add the reserved potato water to the pan with the onion along with the red wine stock paste. TIP: If you have any red wine, add a splash now for extra flavour. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. If it gets too thick, simply add a splash of water. If you’re feeling decadent, add a knob of butter (if you have any).

6

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