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. 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.
Honey Mustard Sausages(ContainsMustard, Sulphites)
Red Wine Stock Paste(ContainsSulphites)
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.
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.
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.
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.
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).
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!