Step 1: Cook the Sausages
Preheat your oven to 200°C. Fill a large saucepan with water and add 1/2 tsp of salt. Set it on the stove to boil for the potatoes. Place the sausages on one side of a lightly oiled baking tray – you’ll add the broccoli later. Roast the sausages on the top shelf of your oven for 20-25 minutes, turning them halfway through cooking.
IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Step 2: Prepare the Vegetables
While the sausages are cooking, peel and chop the sweet and white potatoes into 2cm chunks. Add these to the boiling water and simmer until they are tender, which should take about 15-20 minutes.
TIP: The potatoes are ready when you can easily slip a knife through them.
Meanwhile, heat a drizzle of oil in a frying pan over medium heat. Halve, peel, and thinly slice the red onion. Once the pan is hot, add the onion and cook until it is soft, stirring often. This should take about 8-10 minutes. Add the balsamic vinegar and let it bubble for 2 minutes.
Step 3: Cook the Broccoli
When your sausages have about 15 minutes left in the oven, halve any large broccoli stems and add the Tenderstem broccoli to the other side of the baking tray. Drizzle with oil and season. Roast for the remaining time, about 10-15 minutes.
TIP: The broccoli should be tender and slightly crispy.
Step 4: Mash the Potatoes
Once the potatoes are cooked, drain them in a colander over a bowl or jug to retain the potato water for the gravy. Return the potatoes to the saucepan, add a knob of butter (if you have any), and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.
Step 5: Make the Gravy
Add the reserved potato water to the pan with the onion, along with the red wine stock paste.
TIP: If you have any red wine, add a splash now for extra flavour.
Bring the mixture to a boil, then lower the heat and simmer until your gravy has reduced and thickened, about 5-6 minutes. If it gets too thick, simply add a splash of water. If you’re feeling decadent, add a knob of butter (if you have any).
Step 6: Finish and Serve
Serve the honey mustard sausages on top of a generous helping of mashed potatoes, with some red onion gravy spooned over the top and the broccoli on the side. Enjoy your meal!