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Honey Mustard Sausages and Red Onion Gravy with Sweet Potato Mash and Tenderstem® Broccoli

This delicious Honey Mustard Sausages and Red Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

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Under 650 calories WeightWatchers
Prep: 40 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 4 british honey mustard sausages
  • 1 sweet potato
  • 1 baking potato
  • 1 red onion
  • 12 ml balsamic vinegar
  • 150 gr tenderstem broccoli
  • 28 gr red wine stock paste
  • 100 ml water
  • 6 british honey mustard sausages
  • 1 sweet potato
  • 1 baking potato
  • 1.5 red onion
  • 18 ml balsamic vinegar
  • 200 gr tenderstem broccoli
  • 42 gr red wine stock paste
  • 150 ml water
  • 8 british honey mustard sausages
  • 2 sweet potatoes
  • 2 baking potatoes
  • 2 red onions
  • 24 ml balsamic vinegar
  • 300 gr tenderstem broccoli
  • 56 gr red wine stock paste
  • 200 ml water

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
    Pop the sausages onto a baking tray. When the oven is hot, bake on the middle shelf until golden brown 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.
    Meanwhile, peel and chop the sweet and white potatoes into 2cm chunks (no need to peel).
  2. Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil.
    Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
    While the potatoes cook, heat a drizzle of oil in a frying pan on medium heat. 
    Halve, peel and thinly slice the red onion.
  3. Once the oil is hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 
    Add the balsamic vinegar and a pinch of sugar, cook until caramelised, 1-2 mins more.
    Once the potatoes are cooked, drain in a sieve and pop back into the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
    Season to taste with salt and pepper, then cover with a lid to keep warm. 
  4. Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli. Cut the Tenderstem® broccoli into thirds.
    When your pan of water is boiling, add the broccoli and cook until just tender, 3-5 mins.
    Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
  5. While the broccoli cooks, add the water (see pantry for amount) and red wine stock paste to the onion pan.
    Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).
  6. When everything's ready, share a generous helping of sweet potato mash between your plates and top with the honey mustard sausages.
    Spoon over the red onion gravy and serve the broccoli alongside.
    Enjoy!