Recipe: Lemon & mustard Sausages

So here's what happened.  Yesterday, my older son kept going on about how sausages were his favourite food. The last two dinner times, the question of whether we were having sausages (and why not) came up, with yesterday's dinner resulting in him marching to the freezer to get them out for himself.

Fast forward to this morning, and I wake up with sausages on my mind.  You ever been to some catered event with canap√©s, where they have little wholegrain mustard cocktail sausages? That's what I was in the mood for.  Not having either sausages or mustard in the house, I had to go shopping.

I can't take much credit for this recipe, as it is largely based on a pork belly recipe from Nigel Slater's Real Cooking book.

The pork belly recipe is a fantastic slow-cook casserole, with the fat from the pork belly acting as lubricant and the meat slowly turning melt-in-your-mouth.  However, that recipe assumes 1) you have 4+ hours cooking & prep time 2) you have pork belly (and some other fancier ingredients).  I had sausages and approximately 40 minutes to get food ready, so needed some tuning.

The only real constraints I had was that I wanted mustard sausages, but remembering the Nigel Slater pork belly, and how well the lemon cuts through the mustard & pork I figured it was worth a punt.

It tastes good. And for those adverse to mustard, it isn't actually that mustard-y, well not, hot mustard-y anyway.


  • 8 pork sausages. I just used supermarket standard sausages
  • 1 tablespoon butter
  • 1 onion
  • 1 tablespoon wholegrain mustard 
  • 1 lemon


Preheat the oven to about 170 degrees (I just went by what the sausages said for cooking, so do that)
  1. In a casserole dish, melt the butter on the hob, once melted, chuck in the onions and cook on a medium heat until slightly translucent and soft.  In the pork belly recipe, Nigel Slater starts by oven cooking the onions and some garlic in the oven for 25 minutes. If you have the time and the inclination, you could do this too (I happened to have 15 mins before the sausages had to go on so having initially cooked the onions in the butter on the hob, I then stuck them in the oven whilst I chopped potatoes)

  2. Stir in a heaped tablespoon of wholegrain mustard. You could always go 1 1/2 tablespoons if you wanted.  Then chop the lemon in to 4 and squeeze in the juice. Stir, the mustard, lemon juice, onions and butter together

  3. Add the sausages, and mix up a bit so the mustard-lemon-onion-butter sauce is coating the sausages. Then add the 4 lemon quarter shells on top. Stick in the oven and cook for 25mins (again I was just going by the sausage cooking times) - I had my pot covered for the first half, but its not really going to make much difference in this time frame

  4. Once cooked, discard the lemon shells and serve. I served with mash potato, but it would be awesome with crusty bread - especially to mop up the mustard-lemon-onion-butter (in fact I have saved some of the juices and 1 sausage from the left overs for lunch tomorrow!)
rob hinds Shambolically fumbling my way around the kitchen

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