Honey and mustard glazed sausages with red onions and cider are the perfect way to do something a little different with bangers and mash!

This recipe is wonderfully easy to make with very little preparation and it will go from your fridge to your table in right around 30 minutes.

Cider, honey and mustard glazed sausages with mashed potato and tenderstem broccoli.

Pork Sausages in A Sweet Mustard Sauce

I have a huge love of sausages! I love bangers from all around the world, but the great British banger I was raised with has a special place in my heart.

So much so that when I spent a long time living outside of the UK, I had to make my own homemade British sausages to get my fix.

You'll find them littered throughout my website in various guises, that range from obvious dishes like the British fry-up and my favourite sausage and egg sandwich to more "unusual" fayre like my Indian(ish) sausage curry and a fantastic sausage and mash pie.

My latest offering is some wonderful cider, honey and mustard-glazed sausages, which are both delicious and easy to make.

The bangers are browned with red onions until they are almost cooked, then they are glazed with honey and mustard.

I use two types of mustard, fiery English mustard to give the dish a punch and then wholegrain mustard for a little subtlety.

The glaze is finished with a good glug of English dry cider and chicken stock.

This is a quick dish too, it will go from your fridge to your table in under 30 minutes!

Close-up overhead honey and mustard glazed sausages with mashed potato and tenderstem broccoli.

Frequently Asked Questions

What sort of sausages should I use?

I would head to your local butchers and buy something you fancy! I have used pork and black pepper sausages, mainly because they are superb from my local butcher.

However, you could go with anything fairly traditional, like a Lincolnshire or Cumberland sausage, or even a pretty simple old-school pork breakfast banger.

What sort of cider should I use?

Again, use something that you are happy to drink because there is the rest of the bottle to finish off!

But I would urge you to avoid any of the sweet and flavoured ciders on the shelves. There is more than enough sugar in the glaze; you need not add more.

I have been using Aspall Dry Premier Cru Cyder in my cooking for the last couple of years. Not only is it a great cooking cider, it is a proper good drink (if a little strong) to finish off whilst you are cooking.

If you are visiting from the US, please note that British cider means booze, so you are looking for hard cider!

Do you use powdered mustard?

No, this recipe uses prepared English mustard; if I ever use powdered mustard, I will state it clearly.

Can I use regular onions rather than red onions?

Yes, regular onions work just as well in this recipe.

Overhead honey and mustard glazed sausages with mashed potato and tenderstem broccoli.

Equipment Used

I've served my sticky cider, honey and mustard-glazed sausages with a couple of stalwarts of my cooking in the pictures on this page.

A wonderful buttery and creamy mashed potato and some simple roasted tenderstem broccoli (cooked in an air fryer).

Bangers and mash is a classic combination, but I'd also urge looking a bit further than spuds. The nutty flavour of celeriac mash is also wonderful with the sweetness of these sausages.

If mash ain't your thing, then how about chips? "Everyone" loves chips, whether you make air fryer chips or break out the deep fat fryer and make chippy chips, they are awesome with these bangers.

And if you are doing chips, then you "must" add a side of mushy peas. They offer a great balance to the sweetness of the glaze.

Close-up honey and mustard glazed sausages with mashed potato and tenderstem broccoli.

Serving Suggestions

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

Hob/Stovetop.
30cm or 12" frying pan.
Kitchen tongs or spoons to keep the sausages moving.
Chopping board.
Kitchen knife.
A combination of weighing scales, a measuring jug, cups and spoons.

Cider, honey and mustard glazed sausages with mash and roasted tenderstem broccoli.

Honey and Mustard Sausages Recipe with a Cider Sauce

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Juicy pork sausages pan-fried with red onions before being glazed honey and two types of mustard, then finished with a generous glug of English dry cider and a splash of chicken stock.

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 853kcal

Author Brian Jones

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Ingredients

6 Pork Sausages 400-450g Total
1 Medium Red Onion 150g
2 tablespoon Runny Honey 40g
½ tablespoon English Mustard Prepared
1 tablespoon Wholegrain Mustard
1 tablespoon Cooking Oil
125 ml Dry Cider ½ Cup
75 ml Chicken Stock ⅓ Cup

Instructions

Cut the red onion in half, peel it then cut it into 2-3mm (⅛") thick half-moon shapes.
Add the honey and both types of mustard to a small mixing bowl and stir to combine.
Heat a 30cm or 12" pan over a medium to medium-high heat, and when it is hot, add the oil, followed by the sliced onions and the sausages. Cook until the sausages are almost cooked through, keeping the sausages and onions moving regularly so that they do not burn and the sausages get a nice colour all over. This will take around 10-12 minutes.
Add the honey and mustard sauce and toss to get a nice glaze on the bangers and cook until they are cooked through.
Remove the sausages from the pan and set them aside. Turn the heat under the pan to high, pour in the cider and reduce it by half to two-thirds.
Pour in the chicken stock, and reduce it until it forms a nice sticky sauce around the onions. Return the sausages to the pan, toss to coat and serve.

NOTES

If you are visiting from the US, please note that British cider means booze, so you are looking for hard cider!