Balsamic Glazed Sausages

Balsamic Glazed Sausages

4.50rating out of 5

(2203 reviews from our customers)

Prep Time

40 min



Use within

5-6 days

Balsamic vinegar is a real favourite here at Gousto HQ. Its sweet tanginess makes it the ideal accompaniment to all manner of dishes. Here, you'll cook it down into a syrupy, sticky-sweet reduction: perfect for glazing Cumberland sausages. Served with a roast vegetable and basil couscous.

Prep Time

40 min



Use within

5-6 days

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
1 red onion
120g couscous †
1 red pepper
1 garlic clove
1 chicken stock cube
10g basil
1 courgette
4 tbsp balsamic vinegar †
6 cumberlands
6 Cumberland sausages †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • red onion
  • couscous<span class="strong">†</span>
  • red pepper
  • garlic clove
  • chicken stock cube
  • basil
  • courgette
  • balsamic vinegar<span class="strong">†</span>
  • Cumberland sausages<span class="strong">†</span>
Typical Values per 100g per serving
Energy 558 kJ
133 kcal
3056 kJ
731 kcal
of which saturates
6 g
2 g
32.8 g
10.9 g
of which sugars
14.4 g
2.9 g
78.7 g
16.1 g
Fibre 0.7 g 3.9 g
Protein 5.8 g 31.9 g
Salt 0.34 g 1.87 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
red onion
Durum wheat semolina, water
red pepper
garlic clove
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
Cumberland sausages
80vl pork shoulder, 50vl pork belly, Water, Rusk (wheat flour, salt), Seasoning (salt, wheat, flour, spices, herbs, preservative (E221 sulphite), Diphosphate (E450), Yeast extract, antioxidant (E300), Sugar), Natural hog casing
  • Allergens highlighted by † (wheat-gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Balsamic Glazed Sausages

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the red pepper[s] in half, scrape the seeds and pith out with a teaspoon and discard

Top, tail and chop the courgette[s] into bite-sized pieces

Cut the red onion[s] into quarters, keeping the skin on


2 Balsamic Glazed Sausages

Peel and finely chop (or grate) the garlic

Add the chopped vegetables and chopped garlic to a large bowl with a large drizzle of olive oil, season generously with salt and pepper and give the whole thing a good mix

Add the vegetables to a baking tray (use tin foil to avoid mess!)

3 Balsamic Glazed Sausages

Add the Cumberland sausages to the vegetable tray

Put the tray in the oven for 30-35 min until the sausages are golden and the vegetables are cooked through and starting to brown

Boil a kettle

4 Balsamic Glazed Sausages

Meanwhile, dissolve the chicken stock cube[s] in 200ml [400ml] boiled water

Add the couscous to the stock, then cover and set aside

Only once the sausages and vegetables have been cooking for 20 min, continue to the next step...

5 Balsamic Glazed Sausages

Add the balsamic vinegar and 2 tbsp [4 tbsp] sugar to a pot over a medium-high heat

Bring to the boil, then reduce the heat to very low and cook for approx. 2-3 min or until it turns into a runny glaze that coats the back of a spoon

Remove from the heat and set aside for serving - this is your balsamic glaze 

6 Balsamic Glazed Sausages

Fluff the cooked couscous with a fork

Carefully remove the skin from the cooked onions by cutting the root end off and peeling off the skin, then separate the onion into petals

Chop the cooked red pepper into small pieces 

7 Balsamic Glazed Sausages

Chop the basil finely, including the stalks

Mix the vegetables and chopped basil through the couscous

Drizzle generously with olive oil and taste for seasoning, adding more salt and pepper if needed


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Serve the cooked sausages over the vegetable couscous

Spoon the balsamic glaze over the sausages


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