Give your usual sausage dinner a sophisticated upgrade with this irresistible recipe for Honey Mustard Sausages, paired beautifully with Cavolo Nero Colcannon and drizzled generously with Balsamic Onion Gravy. This is not just a meal – it’s an invitation to explore a symphony of flavours!
The traditional, hearty sausages are transformed with a glossy coating of honey and mustard. This glaze offers an enchanting contrast of sweet and tangy, adding a layer of complexity to the savoury sausages. The result is an exquisite balance of flavours that makes each bite a sensory delight.
As an accompaniment, the Cavolo Nero Colcannon is no less enticing. This twist on a classic Irish dish melds fluffy potatoes with the earthy, dark green Cavolo Nero. The unique addition of this leafy vegetable introduces a wonderful texture and a subtly bitter undertone, which beautifully counterbalances the richness of the sausages.
The dish is then perfected with the Balsamic Onion Gravy. This is not your standard gravy – the balsamic vinegar infuses it with a tantalising sweet acidity, providing a gourmet twist. The onions, caramelised to perfection, offer a depth of flavour and a touch of sweetness that ties the dish together.
Although this recipe may sound fancy, it’s surprisingly easy to prepare, perfect for those evenings when you crave a hearty, comforting meal with an elevated twist. So, it’s time to rethink the humble sausage dinner and dive into this culinary adventure of taste and texture!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like Baking Tray, Kettle, Wooden Spoon, Measuring Jug, Colander, Saucepan and a Large Frying Pan.
Honey Mustard Sausages with Cavolo Nero Colcannon and Balsamic Onion Gravy
- 4 Honey Mustard Sausages
- 450g Potato
- 1 Red Onion
- 100g Cavolo Nero
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Red Wine Stock Paste
- 1 Tbsp Redcurrant Jelly
- 2 Tbsp Wholegrain Mustard
Step 1: Fill and boil your kettle and preheat your oven to 220°C. Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 18-20 mins, turning halfway through cooking.
IMPORTANT: The sausages are cooked when no longer pink in the middle.
Step 2: Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). Pop them in a large saucepan along with 1/2 tsp of salt, cover with boiling water and put onto high heat.
Boil the potatoes until you can easily slip a knife through, 15-20 mins.
Step 3: Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a small frying pan on medium heat.
Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. This is the base of your gravy.
Step 4: When the potatoes have 5 mins left, add the cavolo nero to the pan of potatoes. Submerge the cavolo nero in the boiling water or cover with a lid so it cooks.
Cook until tender, 5 mins.
Step 5: Lower the heat of the pan with the onions to medium and add the balsamic vinegar. Cook until almost evaporated, 1-2 mins. Add the water (see ingredients for amount) to the pan and bring to the boil.
Stir in the red wine stock paste and redcurrant jelly to dissolve. Simmer for 2-3 mins until the sauce has thickened slightly.
TIP: Add a splash of water if you feel it needs it.
Step 6: Meanwhile, drain the potatoes and cavolo nero in a colander then return to the pan. Mash together and then mix in the wholegrain mustard and a knob of butter (if you have some). Season to taste with salt and pepper – colcannon made!
Share the colcannon between your plates and serve the sausages alongside. Spoon the gravy over the sausages and tuck in!