Honey Mustard Sausages and Onion Gravy
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Honey Mustard Sausages and Onion Gravy

Honey Mustard Sausages and Onion Gravy

with Spinach Mash, Baby Corn, Greens and Carrots

This Honey Mustard Sausages and Onion Gravy is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Calorie Smart
Family Friendly
Allergens:
Sulphites
Mustard

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

British Honey Mustard Sausages

(Contains Sulphites, Mustard)

450 grams

Potatoes

1 unit(s)

Red Onion

200 grams

Baby Corn, Greens & Carrots

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Redcurrant Jelly

40 grams

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2592 kJ
Energy (kcal)620 kcal
Fat20.5 g
of which saturates7.3 g
Carbohydrate80.3 g
of which sugars25.4 g
Protein25.3 g
Salt3.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Bowl
Aluminum Foil
Lid
Large Frying Pan
Potato Masher
Colander

Instructions

Get Roasting
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Add the sausages to a large baking tray. When the oven is hot, roast the sausages they are browned and cooked through, 20-25 mins.

Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Boil the Potatoes
2

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion.

Pour the boiling water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Cook your Veg
3

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mixed veg, season with salt and pepper and cook for 2-3 mins. Add a splash of water, cover with a lid (or some foil) and steam-fry until tender, 4-5 mins.

Transfer the veg to a bowl and cover with foil to keep warm.

Pop your pan back on medium high heat and add a drizzle of oil and the sliced onion. Cook, stirring often, until softened, 5-7 mins.

Finish the Gravy
4

Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

Add the water for the sauce (see pantry for amount) and bring to the boil. Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.

Mash Time
5

When the potatoes have 1 min left, add the spinach to the same pan. Once the potatoes and spinach are cooked, drain in a colander and return to the pan.

Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season with salt and pepper.

Serve Up
6

Share the spinach mash between your plates and serve the sausages and veg alongside.

Spoon over the onion gravy to finish.

Enjoy!

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