HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Glazed Sausages
Honey Mustard Glazed Sausages

Honey Mustard Glazed Sausages

with Sweet Potato Mash & Garlic Greens

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The winning combo of honey and mustard instantly make these snags a crowd pleaser. But add our creamy, buttery sweet potato mash and garlicky greens and it becomes a hearty dinner you’ll be devouring in less than no time!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

2 unit

sweet potato

1 bag

green beans

1 unit


2 clove


1 bag

baby spinach leaves

1 unit

red onion

1 bag


½ tub

wholegrain mustard


Not included in your delivery

olive oil

40 g



¼ tsp


1 tbs


2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3380 kJ
Fat52 g
of which saturates23.8 g
Carbohydrate50.3 g
of which sugars27.7 g
Dietary Fibrenull g
Protein30.3 g
Cholesterol0 mg
Sodium1690 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through,12-15 minutes.


While the sausages are cooking, bring a large saucepan of water to the boil. Peel and cut the sweet potato into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the sweet potato to the saucepan. Add the 1/2 the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.


While the sweet potato is cooking, trim the green beans. Cut the zucchini into batons. Finely chop the garlic (or use a garlic press).


Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the green beans and zucchini and cook, 4-5 minutes. Add the garlic (reserve a pinch for the glaze) and baby spinach leaves and cook, until fragrant and wilted, 1-2 minutes. Season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.


While the vegetables are cooking, thinly slice the red onion. Roughly chop the parsley leaves. In a small bowl, combine the honey, wholegrain mustard, water, reserved garlic and a pinch of salt and pepper. Return the frying pan to a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the honey mustard glaze, remaining butter and cook until sticky, 1-2 minutes. Return the sausages to the pan to coat in the glaze.


Divide the sweet potato mash between plates. Serve with the garlic greens and honey mustard glazed sausages. Spoon over any remaining glaze from the pan. Garnish with the parsley leaves.