Waitrose and Partners
  • Serves3
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp olive oil
  • 6 Heck 97% Pork Sausages
  • 400g pack shallots, peeled and halved
  • 3 rosemary sprigs
  • 300ml Cooks' Ingredients Fresh Chicken Stock
  • 1 tsp clear honey
  • 1 tbsp wholegrain mustard, heaped
  • 1 cauliflower (about 1.2kg), base and leaves trimmed
  • 2 garlic cloves, sliced
  • 3 tbsp whole milk
  • 1 small handful flat leaf parsley, chopped, to serve


  1. Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey and mustard; simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.

  2. Meanwhile, in a large, lidded saucepan, heat the remaining 1 tbsp oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice quite finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.

  3. Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into a food processor and whizz until smooth (or use a stick blender in the pan); season with black pepper. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.

Cook’s tip

For a more full-bodied gravy, try swapping the chicken stock for pale ale or cider. 


Typical values per serving when made using specific products in recipe


2,660kJ/ 656kcals



Saturated Fat












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