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Honey & mustard sausage casserole

Honey & mustard sausage casserole served in a casserole pot

Honey & mustard sausage casserole

Name: Honey & mustard sausage casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 8 pork or meat-free sausages; 1 large onion sliced; 2 carrots or any other root veg, roughly chopped; 3 garlic cloves finely chopped; 2 tsp mixed dried herbs; 2 x 400g cans chopped tomatoes; 1 vegetable stock cube; 1 tbsp honey; 1 tbsp English mustard; 1 x 260g bag of spinach; mashed potatoes to serve (optional)

Paul Ackerman

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.9 out of 5.13 ratingsRate

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Rustle up a comforting sausage and spinach casserole with classic honey and mustard flavours. Serve with mashed potato for a crowd-pleasing winter supper

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
8 pork or meat-free sausages
1 large onion

sliced
2 carrots

or any other root veg, roughly chopped
3 garlic cloves

finely chopped
2 tsp mixed dried herbs
2 x 400g cans chopped tomatoes
1 vegetable stock cube
1 tbsp honey
1 tbsp English mustard
1 x 260g bag of spinach
mashed potatoes

to serve (optional)

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Nutrition: Per serving

kcal402
fat24g
saturates7g
carbs27g
sugars19g
fibre7g

high
protein17g
salt2.6g

Method

step 1

Heat the oil in a large, lidded pan over a medium heat and fry the sausages until browned. Reduce the heat to low-medium, add the onions and carrots, and cook gently for 5 mins until soft.
step 2

Add the garlic and dried herbs, then cook for 1 min. Stir in the chopped tomatoes, stock cube, honey and mustard. Turn up the heat to medium and bring to the boil. Reduce the heat to a simmer and cook for 30-40 mins, stirring now and then, until the carrots are tender and the sauce has reduced a little.
step 3

Around 5 mins before serving, add the spinach, in batches if necessary. Cover and cook for 5 mins, until wilted. Season with salt and pepper, and serve with mashed potato, if you like.

Recipe from Good Food magazine, March 2023

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A star rating of 4.9 out of 5.13 ratings

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