Mustard and lemon sausages with carrot mash

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves 4


Nigel’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference.

By Nigel Slater
From Nigel Slater’s Simple Suppers


  • 8 plump pork sausages
  • 2 tbsp grain mustard
  • a tbsp smooth Dijon mustard
  • 3 heaped tbsp runny honey
  • 2 tbsp lemon juice

For the mash

  • 750g/1lb 10oz carrots
  • a large knob of butter


  1. Set the oven at 200C/400F/Gas 6.
  2. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly.
  3. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat.
  4. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender.
  5. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top.
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