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Mustardy bangers & onions


  • Blanch the sausages in simmering water until just firm when squeezed. Drain well.
  • Then heat a thin layer of oil in a large heavy-based pan and cook the sausages and onions for 12-14 mins until well coloured, turning every now and again. Remove the sausages to a plate and pour off most of the oil.
  • Add the stock, red currant jelly and mustard to the pan. Mix well, turn the heat up and bring to the boil. Then add the parsley, stir and taste for seasoning.
  • Return sausages to the pan, turn the heat down and reduce the sauce, tossing every now and again.
  • Serve with mash on the side.


  • 4 sausages
  • olive oil
  • 2 red onions, cut in wedges
  • 1 cup chicken stock
  • 1 tspn redcurrant jelly
  • 1 tbsp grain mustard
  • 2 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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