Honey Mustard Sausages
with Sweet Potato Mash & Sticky Red Onion Gravy
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.
The quantities provided above are averages only.
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.
Ingredients
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1
Potatoes
150
Tenderstem Broccoli
28
Red Wine Stock Paste
(Contains Sulphites)
12
Balsamic Vinegar
(Contains Sulphites)
1
Red Onion
1
Sweet Potato
Not included in your delivery
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a 0.5 tsp of salt on to boil for the potatoes. Put the sausages on a lightly oiled baking tray. 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 potato and white potato 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 them. Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook for 2 mins.
Once the potatoes are cooked, drain them in a colander set over a bowl or jug to retain the water so you can use it for the gravy. Return the potato to the original saucepan, add a knob of butter (if you have some) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.
Add the reserved potato water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. Tip: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick. If you are feeling decadent, add a knob of butter (if you have some).
Meanwhile, when your sausages have about 15 mins left in the oven, add the tenderstem broccoli to another baking tray. Drizzle on a little oil and season with salt and pepper. Roast for the remaining time, 12-15 mins. TIP: The broccoli should be tender and slightly crispy.
Serve the honey mustard sausages on top of a large helping of mash, with some red onion gravy spooned over and the Tenderstem broccoli alongside.
