Sausages in Mushroom Sauce
with Garlic Mash and Roasted Carrots
- Sulphites
- Mustard
- Celery
These delicious Sausages in Mushroom Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
3 unit(s)
Carrot
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2 unit(s)
Garlic Clove
450 grams
Potatoes
120 grams
Sliced Mushrooms
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer on one side of the tray.
Pop the sausages onto the other side of the tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the oven is hot, roast the carrots and sausages on the top shelf until the carrots are tender and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the garlic parcel to the baking tray to roast until soft, 10-12 mins, then remove and set aside.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms, season with salt and pepper, then stir-fry until golden, 4-5 mins.
Pour in the water for the sauce (see pantry for amount) and bring to the boil, then stir in the red wine jus paste.
Reduce the heat to medium-high and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Add a splash of water if it's a little thick, then remove from the heat.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
When everything's ready, reheat the sauce if necessary, adding a splash of water if needed.
Share the sausages between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the mushroom sauce to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mushroom and red wine sauce is a real highlight, lifting the dish well above a standard sausage and mash. The honey and mustard sausages divide opinion — many love the flavour, though some find the mustard too prominent.
- Ease of prep: Most find this straightforward and manageable on a weeknight, though timing the carrots and sauce alongside each other takes a little attention.
- Suggestions: Many suggest reducing the water slightly if the sauce seems thin, or simmering it a little longer to help it thicken. Adding onion to the mushroom sauce, a little extra garlic to the mash, or a green vegetable such as broccoli, kale, or spinach are popular ways to round out the meal. Some find parboiling the carrots before roasting helps them cook through more evenly, and an air fryer works well for both the sausages and carrots.
- Portions: Two sausages per person feels too few for many, with three suggested as a more satisfying amount. The quantity of mash and sauce also runs short for some, so consider supplementing with extra potatoes or making a little more sauce.
