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Maple-and-Mustard-Glazed Sausages with Mushroom Gravy

Maple-and-Mustard-Glazed Sausages with Mushroom Gravy

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Give bangers and mash an update with this Maple-and-Mustard-Glazed Sausages with Mushroom Gravy from food writer Helen Graves. A sweet-hot glaze and flavour-packed gravy take this familiar favourite to the next level, making the dish good enough for guests. If you want to make it veggie, use meat-free sausages and veg stock.  
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  • 5g dried porcini mushrooms
  • 400ml hot beef stock
  • 3 tbsp vegetable or flavourless oil, plus 1 tsp for the sausages
  • 1 onion, sliced
  • 485g chestnut mushrooms, sliced
  • 50g unsalted butter
  • 25g plain flour
  • 1 tsp cornflour (optional)
  • 8 pork sausages
  • 2 tbsp wholegrain mustard
  • 1 tbsp maple syrup
  • 1 kg floury potatoes, such as maris piper, peeled and cut into even-sized chunks
  • 80ml semi-skimmed milk
  • 4 tbsp crème fraîche
  • 1 handful of sage leaves, to serve (optional)


Step 1

To make the gravy, soak the porcini in 50ml of the hot stock. Meanwhile, heat ½ tbsp of the oil in a pan over a medium-high heat. Add the onion; cook for 5 mins, stirring, until softened and just starting to catch at the edges.

Step 2

Reduce the heat a little and add half the chestnut mushrooms; cook for 10 mins, or until golden. Transfer to a plate. Repeat with another ½ tbsp oil and chestnut mushrooms until golden; transfer to the plate.

Step 3

Add 25g butter to the pan; once foaming, add the flour and stir for a few mins. Whisk in the remaining 350ml stock, a little at a time. Add the porcini soaking liquid (avoiding any grit); finely chop the porcini and add them too. Add the cooked mushrooms and onion; simmer for 5 mins. If you like a thick gravy, mix the cornflour with 1 tsp water, then stir into the pan and simmer for 3-5 mins more.

Step 4

To cook the sausages, add with 1 tsp oil to a large, high-sided frying pan that has a lid. Cook over medium-high heat for 5 mins, turning, until evenly coloured. Reduce the heat, cover and cook for 10-15 mins, until almost cooked through, turning occasionally.

Step 5

Mix the mustard and maple syrup in a bowl. Pour over the almost-cooked sausages; toss, then cook uncovered for 5 mins, turning halfway.

Step 6

Meanwhile, cook the potatoes in a pan of boiling, salted water for 15 mins, or until tender. Drain and allow to steam dry for a few mins while you gently warm the milk and remaining 25g butter; add to the potatoes, mash, season and stir in the crème fraîche to taste.

Step 7

If serving with sage, heat the remaining 2 tbsp oil in a small frying pan. Once hot, add the sage and cook for 30 secs or so, until crispy. Remove with a slotted spoon and drain on kitchen towel.

Step 8

Serve the sausage and mash with the mushroom gravy poured over, topped with the crispy sage, if you like. Leftover gravy will keep in the fridge for 2 days, or freeze for up to 1 month.

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