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Sizzling Honey Mustard Sausages

Sizzling Honey Mustard Sausages

with Sweet Potato Mash and Sticky Red Onion Gravy

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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! Gravy making skills: Tick!


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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

1 unit(s)

Sweet Potato

½ unit(s)


1 unit(s)

Red Onion

1 unit(s)

Beef Stock Pot

1 pack(s)

Tenderstem® Broccoli

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate90 g
of which sugars44.0 g
Protein23 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200 degrees. Boil a large pot of water.


Once your oven is hot, put the sausage on a baking tray on the top shelf. Cook for 25 mins.


Peel and chop the sweet potato and the potato into roughly 3cm cubes. Add a pinch of salt to the boiling water along with your potatoes. Boil for around 10 mins or until soft enough to eat. Tip:The potatoes are ready when you can easily slip a knife through.


Peel and slice the red onion in half lengthways through the root. Slice your onion into thin half moon shapes and heat a splash of olive oil in a frying pan on medium heat. Once hot, add your onion, together with a pinch of salt and a few grinds of black pepper. Cook for 10 mins until soft.


Once your sweet potato and potato are cooked, drain them (but retain the water in another pot so you can use it for your gravy and tenderstem!), pop them back in the pot, add a knob of butter (if you have some) and mash. Taste and check for seasoning. Tip:If you don’t have a masher, use a fork.


Pour a good splash of your reserved potato water into your onion together with the beef stock pot. Scrape the bottom of the pan and keep stirring until your gravy reduces a little. If you are feeling decadent, add a knob of butter (if you have some). Tip:If you have any red wine, add a splash at this point for extra flavour.


Cook the tenderstem in the remaining potato water for 3 mins. Tip: Tenderstem is so fresh that it only needs quick cooking to be perfect.


Serve your sausage on top of a large helping of sweet potato mash, with your onion gravy spooned over and your tenderstem on the side.