The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby Sausages, Caramelised Onion & Tomato Gravy
Didn’t think you could make homemade sausages? Think again. This easy version stars free-range British pork mince, mustard and herbs – and is served with a creamy leek and potato mash. And a knock-out gravy, of course.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tsp dried Italian herbs (use half) (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 180g Tenderstem broccoli (use half)
- 1 leek (use half)
- 400g baby potatoes (use half)
- 1 tsp dried garlic (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 170g baby plum tomatoes (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 150g free-range pork mince
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 onion (use half)
- 20g ground almonds (use half) (Nuts)
Nutritional Information
Calories: 725
Protein: 41g
Carbs: 52g
Fat: 39g
Ingredients
- 2 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 onion
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 20g ground almonds (Nuts)
- 170g baby plum tomatoes
- 1 tsp dried garlic
- 400g baby potatoes
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 180g Tenderstem broccoli
- 1 leek
- 300g free-range pork mince
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 741
Protein: 42g
Carbs: 52g
Fat: 40g
Herby Sausages, Caramelised Onion & Tomato Gravy
Didn’t think you could make homemade sausages? Think again. This easy version stars free-range British pork mince, mustard and herbs – and is served with a creamy leek and potato mash. And a knock-out gravy, of course.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Make the sausages; in a mixing bowl, combine the dried garlic, dried herbs, almonds, pork, half the mustard and a good pinch of sea salt and black pepper. Mix and form into 4 balls, then roll each into a sausage shape.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the sausages and cook for 2-3 mins, turning occasionally, until golden. Meanwhile, thinly slice the onion and place into a medium ovenproof dish. Add the whole tomatoes and place the sausages on top.
- Reheat the sausage pan on medium heat. Add the vinegar and 120ml hot water (60ml for 1 person). Crumble in half the stock cube and stir to dissolve. Pour the stock into the ovenproof dish. Bake for 15-18 mins, until the sausages are cooked through.
- Bring a large saucepan filled with salted hot water to a boil. Quarter the potatoes, then add to the saucepan. Crumble in the remaining stock cube. Cook for 15 mins, until soft. Trim the broccoli and add to the pan for the final 5 mins of cooking, then drain altogether.
- Make the mash; trim and thinly slice the leek. Reheat the frying pan with 1/2 tbsp oil on medium heat. Add the leek and cook for 3 mins. Add a splash of water and simmer for 6-7 mins, until soft. Add the cooked potatoes and mash with a pinch of sea salt and black pepper.
- Serve the mash with the sausages and broccoli. Spoon over the gravy and serve the remaining mustard on the side.
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