Honey Mustard Sausages & Greens
Congratulations to Ruth Capewell, the winner of our May 2021 Honey Recipe Competition with her recipe for Honey Mustard Sausages & Greens!
Serves: 2 Servings
2 red onions
2 garlic cloves
150g spring greens
12 miniature potatoes
21g whole grain mustard
6 sausages (meat or meat free)
Salt & pepper
Preheat the oven to 220°C/ 200°C (fan)/ Gas 7.
Slice the potatoes (skins on) into hasslebacks and cut the red onions into wedges.
Add the red onion wedges and potato discs to a large baking tray, drizzle with olive oil and season with salt and pepper.
Add the Cumberland sausages to another baking tray and put both trays in the oven for an initial 20 min, or until the onions are tender.
Combine the honey and wholegrain mustard in a small mixing bowl.
Strip the rosemary leaves and chop finely.
Peel and finely chop (or grate) the garlic.
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips.
Pour the honey mustard mixture over the browned sausages.
Return the sausages to the oven for 5 min or until the honey mustard mixture is hot and sticky.
Heat a large, wide-based pan with 1 tbsp butter over a medium-high heat.
Once melted, add the chopped rosemary, chopped garlic and spring greens with a pinch of salt and cook for 2 min. Add a splash of cold water and cook, covered, for a final 1-2 min or until tender but retaining a slight crunch, then remove from the heat.
Dish up, serve and enjoy!