These honey mustard sausages are roasted with sweet red onions and served tossed with new potatoes and a delicious creamy dressing!
I'm clearly having a moment with honey right now after my honey glazed halloumi post from last week! These honey mustard sausages are another easy summer meal and this one is so delicious served hot or cold.
Recently I made this chopped salad with a honey mustard dressing and it made me a bit obsessed with using that combination in other ways. I especially liked the thought of cooking things in the mixture so it gets sticky and amazing.
Serving a tray of cooked sausages with leafy greens is something I also do in this sausage tray bake with broccoli and mushrooms and, trust me, it works so well.
Sausages are one of my favourite ingredients to add in to recipes when I want something meaty and packed with flavour. This sausage gnocchi is another of my favourites - make sure you try it out!
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Ingredients
- Sausages: You can use any sausages you like including vegetarian ones, you might just need to adjust the timings slightly
- New Potatoes: You could also use bigger potatoes chopped into bite sized pieces if you prefer
- Red Onions: These are roasted with the sausages, honey and mustard until soft
- Rocket (Arugula): This wilts with the hot potatoes and sausages in the best way. Watercress or spinach would also be great
- Creamy Honey Mustard Dressing: This is a mixture of honey, wholegrain mustard, Greek yoghurt, lemon juice, garlic and olive oil
See recipe card for quantities.
Instructions
Put the red onion wedges and sausages on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 20 minutes.
Put the new potatoes in boiling water and cook for 12-15 minutes.
After 20 minutes drizzle the sausages and onions with a mixture of honey and mustard. Cook for another 10 minutes.
Drain the potatoes and add them to a large bowl.
Cut the sausages into bite sized pieces and add to the bowl with the rocket. Whisk all of the dressing ingredients together and drizzle over.
Toss everything together well and serve.
Hint: You can check whether your potatoes are done by inserting a knife into one of the biggest ones. If it goes in easily then they're ready. Cook for another minute if they're still hard.
Substitutions
- Vegetarian - use your favourite vegetarian sausages in place of meat ones
- Dairy Free - switch the Greek yoghurt for your preferred brand of dairy free yoghurt
- Rocket - use watercress or spinach in place of the rocket if you prefer
Variations
- Spicy - add a sprinkle of chilli flakes to the honey mustard mixture to give an extra kick
- Extra Veggies - you could add extra vegetables to the baking sheet with the sausages and onions if you wanted to up the veg content
See a great use of veggie sausages in this veggie sausage bake with potatoes!
Storage
This recipe makes great leftovers, store in a sealed container in the fridge and eat cold the next day. You can store leftovers in the fridge for up to 3 days.
Top tip
If the honey mustard mixture isn't thin enough to pour over the sausages and onions then add a little olive oil until it reaches a pouring consistency.
Honey Mustard Sausages FAQs
The only place you might find gluten is in the sausages so if you need this recipe to be gluten free then make sure you check the ingredients on the package to ensure they're suitable.
If you're looking for a healthier way to cook sausages then oven cooking them is definitely the way to go. For this recipe the sausages are roasted in the oven with red onion and the yummy honey mustard glaze for loads of extra flavour without too much extra oil.
You don't need to use foil to make these sausages. You might want to line your tray with foil to make clean up easier but it's not necessary for the recipe.
You don't need to cover these sausages in the oven. In fact, you want them to get nice and browned and for the glaze to reduce and get sticky so it's important that they're not covered.
Want more? Try these other summer recipes!
- Cherry Tomato Pasta with Kale
- Mackerel Potato Salad with Soft Boiled Eggs
- Tuna Pasta Salad with Feta & Pine Nuts
- Flatbreads with Feta & Broccoli
- Fried Halloumi & Tomatoes with White Beans
- Cherry Salsa
Recipe
Honey Mustard Sausages with New Potatoes
Ingredients
- 8 Sausages
- 2 tablespoon Mustard
- 2 tablespoon Honey
- 1 lb /400g New Potatoes
- 2 Red Onions quartered
- 2½oz /70g Rocket
Dressing
- 2 tablespoon Wholegrain Mustard
- 4 tablespoon Greek Yoghurt
- 1 tablespoon Honey
- ½ Lemon juiced
- 1 tablespoon Olive Oil
- 1 clove Garlic
Instructions
- Heat the oven to 220°C/430°F. Put the red onion and sausages in a baking tray, drizzle with a little olive oil and season with plenty of salt and pepper. Put in the oven for 20 minutes.
- Bring a large pot of salted water to the boil and boil the potatoes for 12-15 minutes until they’re tender. Drain and set aside.
- After 20 minutes take the sausages out the oven. Whisk together your honey and mustard and drizzle over the sausages and onions. Return to the oven for another 5 minutes.
- Put the potatoes in a large bowl halving any big ones. When the sausages and onion are cooked halve the onion pieces and chop the sausages into bite sized pieces. Add both to the bowl with the potatoes.
- Whisk together all of the dressing ingredients adding a splash of water if it's too thick. Add the rocket to the bowl with the rest of the ingredients and pour over the dressing. Toss well and serve.
Notes
Like the look of this recipe? Make sure you pin it for later!
Jamie says
I love this combination of flavors! The dressing was so good with the sausages and potatoes!
Andrea says
What fabulous flavors in this sausage and potato salad. Your honey mustard dressing sounds divine and I too want to put it on everything.
Alina says
This is such an easy and flavorful dish for dinner.
Kim says
So good! It works both as a meal and as a salad. Love how easy it is for a busy week night.
Aimee Mars says
My friend just had a baby and I made this for her. She was raving and asked for the recipe.