If you’re looking for a tasty and impressive idea for holiday lunch or dinner without spending too much, this recipe is perfect: the honey and mustard glazed sausage served with a soft rustic puree conquers everyone with its fragrance and bold flavor, yet remains simple and economical. A warm and rich dish that immediately brings the Christmas atmosphere to the table, ideal both as a main course for a special lunch and as the star of a convivial dinner with family and friends. It’s very easy to prepare, and with just a few ingredients accessible to everyone, you’ll bring a guaranteed successful recipe to the table!
It’s ideal for simple yet flavorful Christmas lunches and dinners, perfect for an informal and convivial dinner with bold and enveloping tastes!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Still on the rustic recipe theme with sausage, here are other ideas just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 lbs sausage
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- 1 sprig rosemary
- 1 tablespoon extra virgin olive oil
- to taste salt
- 1.75 lbs potatoes
- 0.85 cup milk
- 3.5 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Pans
- Casseroles
Steps
INTRODUCTION In the past, I would have suggested pricking the sausage before cooking. Today, after reviewing and updating the recipe (January 8, 2026), I discovered that according to Chef Francesco Poliandri, they should be immersed in cold water and slowly brought to a gentle boil, until reaching an internal temperature of about 149-167°F. This way, a sort of pasteurization occurs, and the juices remain inside. Once well-dried, the sausages can be grilled or pan-seared for a few minutes, achieving a crispy skin and juicy interior.
So, we’ll boil the sausages, then dry them and move on to the second phase.
Then heat the EVO oil in a large pan and add the garlic clove and rosemary sprig.Add the sausage and brown it over medium heat for about 8-10 minutes until well-cooked and golden on all sides.
Remove the garlic and rosemary.Mix in a bowl the honey, whole-grain mustard, and apple cider vinegar.
Pour this emulsion over the sausage and continue cooking for another 10-12 minutes over low heat, turning occasionally to glaze and evenly flavor the meat.
Adjust the salt and pepper and serve immediately with a side of creamy potato puree prepared this way.
POTATO PUREE
Peel the potatoes and boil them in slightly salted water for about 25-30 minutes until tender.
Drain well and mash with a potato masher while still hot.
Heat the milk (about 0.65-0.85 cups for 1.75 lbs of potatoes) in a saucepan without bringing it to a boil.
Add the hot milk to the mashed potatoes, little by little, stirring continuously to achieve a creamy consistency.
Then add the butter in pieces (about 3.5 tablespoons) and let it melt completely.
Adjust the salt and pepper and season with a pinch of nutmeg.
Serve hot as a side to the sausage bites glazed with honey and whole-grain mustard!
Enjoy your meal and happy cooking! Annalisa
