Honey and mustard glazed sausage, red onion and potato roast

Honey and mustard glazed sausage, red onion and potato roast

Perfect for a family supper, this is a really simple dish that makes the most of the wonderful coarse meaty texture and intense flavour of The RBTC's sausages. Serve with a salad or seasonal vegetables such as runner beans or shredded Savoy cabbage

Serves 4. Preparation: 15 minutes.
Cooking: 45 minutes

  • 1 pack The Rare Breed Pig Company herb sausages
  • 2 medium red onions, cut into chunks
  • 500g small to medium sized potatoes, scrubbed and quartered
  • 2 tbsp local honey
  • 1 tbsp grainy mustard
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C Gas 7. Twist the sausages in the middle then cut into two smaller sausages. Place the sausages, onions and potatoes in a roasting tin. Mix together the honey, mustard, oil and seasoning and pour over the ingredients in the tin. Mix well.
  2. Roast for 40-45 minutes, turning occasionally until the sausages are cooked through and the potatoes are crisp and golden. Serve with runner beans or broccoli.

Mary Gwynn is a highly respected food writer. Now based in Kent, she is currently writing recipe cards for Waitrose, working with Stack House Cookery School near Sevenoaks as a teacher, and running bespoke cookery courses for students from her own kitchen.

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