Solo: Mustard & Dill Sausage

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Solo: Mustard & Dill Sausage

Mustard, dill and cream sauce with beef sausages, red onion and cherry tomatoes. Served with sweet potato mash.

Ingredients to serve 1

  • 2 x beef sausages
  • ½ x red onion – slice thinly
  • 50g x cherry tomatoes – cut in half
  • ½ clove x garlic – crush, peel and chop finely
  • 30ml x cream
  • ½ tsp x wholegrain mustard
  • ½ tsp x Dijon mustard
  • 3g x fresh dill – chop roughly
  • ⅛ tsp x turmeric
  • 1 x sweet potato – peel and chop into 2cm cubes
  • . x salt and black pepper (from your pantry)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)


Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Boil the sweet potatoes in boiling, salted water for 15 minutes, until soft. Drain and add a big knob of butter and the turmeric. Mash with a fork or potato masher. Season with salt and pepper to taste.

Step 3

Place a pan with a little olive oil on medium-high heat. When hot, fry the sausages for about 10 minutes, until cooked and golden. Remove them from the pan and let them rest for 5 minutes. Slice them at an angle into 3cm pieces and set aside.

Step 4

In the same pan, fry the onion on medium-high heat. Add a pinch of salt and cook until soft and golden and slightly caramelized, about 10-15 minutes. Add the cherry tomatoes and garlic, cook for 2-3 minutes until the tomatoes are slightly softened. Mix in the Dijon mustard, wholegrain mustard, water and cream and cook for 1 minute until warm. Add the sausage and dill (saving some for garnish if you like) and mix all together.

Step 5

Serve the buttery mash with the mustard and dill sausages.