Honey Mustard Sausages
Golden, juicy sausages coated in a rich, sticky honey and mustard glaze — the ultimate comfort food with hardly any effort. Serve them piled high with creamy mash, stuffed into a crusty bap, or in our case with roasted potatoes.
Ingredients
For the honey mustard sausages
- 8 pork sausages
- 2 tbsp clear honey
- 2 tbsp wholegrain mustard
- 1 tsp sesame seeds to garnish (optional)
For the potatoes
- 750 g King Edward potatoes scrubbed clean and pierced all over
- 1 red onion peeled and quartered
- 1 tbsp vegetable oil
- salt & pepper to taste
- 1 tbsp chives to garnish (optional)
Equipment
- 1 roasting tin 8 x 10
- 1 frying pan (optional if wanting to over instead)
Instructions
- Preheat the oven to 200C/400F/180C fan.
- Place the potatoes on a microwave-safe plate and cook for 15 minutes (600W), flipping the potatoes halfway through cooking.750 g King Edward potatoes
- Once the potatoes are cooked, allow them to cool slightly, then cut into large chunks.
- Tip the potatoes into a baking tray with the red onions and oil. Season with salt and pepper, then toss everything together to coat evenly. Bake for 25-30 minutes until the potatoes are crisp.1 red onion, 1 tbsp vegetable oil, salt & pepper
- While the potatoes are in the oven, heat a frying pan on medium (no need for any extra oil). Pierce the sausages a few times, then cook until evenly browned all over.8 pork sausages
- In a small bowl, combine the honey and mustard together. Drizzle over the sausages in the pan and cook for a few minutes to warm up the glaze and caramelise it a little.2 tbsp clear honey, 2 tbsp wholegrain mustard
- Once everything is done, plate up the potatoes, onions and sausages, spooning any extra glaze over the sausages. Garnish with sesame seeds and chives, if desired. Enjoy!1 tsp sesame seeds, 1 tbsp chives
Notes
- We used full-sized sausages to make this dish, but you could use chipolatas or even cocktail sausages if you wanted to for this. Just ensure you use raw sausages, not the tinned sort you would use in hot dogs.
- Keep an eye on the sausages in the pan once you add in the glaze. This is because the honey, thanks to the sugar content, can burn easily. And no one wants to burn this beautiful creation!
- We like to cook the potatoes in the microwave as detailed in the recipe card. This is because it results in less wet potatoes that then take longer to roast and crisp up. You can boil your potatoes before roasting if you prefer too, but try to dry them before roasting to help crisp them.
- Do adjust the seasoning on the potatoes after baking, if you prefer. We love flakey sea salt for the pops of saltiness on the roasties.