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Sausage & Mustard Sarnie With Chips & Rocket

Sausage & Mustard Sarnie With Chips & Rocket

4.5rating out of 5

(3776 reviews from our customers)

Prep Time

45 min



Get ready to ignite your taste buds with this banger of a sarnie! Fill your ciabatta with a sticky caramelised red onion relish, Cumberland sausages, and rocket salad for maximum flavour with minimum fuss.

Prep Time

45 min



What is Gousto all about?

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What is Gousto all about?

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

For 2 people (double for 4)
1 red onion
Cumberland sausages 2
4 Cumberland sausages †
Rocket salad
50g rocket
1 tsp smoked paprika
1 red wine vinegar sachet (15ml) †
1 wholegrain mustard pot (21g) †
1 Henderson's Relish sachet (15ml)
2 ciabatta rolls †
3 white potatoes
1 mayonnaise sachet (30ml) †
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 4 Cumberland sausages<span class="strong">†</span>
  • 50g rocket
  • 1 tsp smoked paprika
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1 Henderson's Relish (15ml)
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 960 kJ
229 kcal
3364 kJ
802 kcal
of which saturates
11.4 g
3 g
39.8 g
10.4 g
of which sugars
23.9 g
2.5 g
83.8 g
8.7 g
Fibre 1.9 g 6.5 g
Protein 7.9 g 27.6 g
Salt 0.72 g 2.53 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
1 red onion
red onion
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
50g rocket
wild rocket
1 tsp smoked paprika
ground smoked paprika
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (sulphites, gluten, mustard, soya, egg)

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 Bonfire Night Sausage Sarnie

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

Place the Cumberland sausages on a baking tray (lightly oil the tray to prevent sticking!)

Put them in the oven for 30-35 min or until golden brown

2 Bonfire Night Sausage Sarnie

Cut the potatoes (skins on) into wedges

Add the potato wedges to a separate baking tray (use tin foil to avoid mess!) with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle the smoked paprika over the wedges and put them in the oven for 30 min or until crisp – these are your smoky potato wedges

3 Bonfire Night Sausage Sarnie

Peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt

Cook the onion for 5 min or until translucent and softened

4 Bonfire Night Sausage Sarnie

While the onions are cooking, combine the mayonnaise, wholegrain mustard and 1 tbsp [2 tbsp] olive oil in a mixing bowl and set aside – this is your wholegrain mayo

5 Bonfire Night Sausage Sarnie

Once the onion has softened, add the red wine vinegar, Henderson's Relish, 1.5 tbsp [3 tbsp] sugar and a splash of water to the pan

Reduce the heat down to the low and cook the onions gently for a further 10-15 min, or until they're sticky and sweet – this is your sticky caramelised red onion relish

6 Sausage & Mustard Sarnie With Chips & Rocket

Meanwhile, put the ciabatta rolls in the oven for 5 min or until hot and crusty

7 Bonfire Night Sausage Sarnie

Whilst the ciabatta is warming up, wash and drain the rocket

Once the sausages are cooked, remove them from the oven and carefully slice them in half lengthways


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Cut the ciabatta in half and assemble the sarnies with the sticky caramelised red onion relish and sliced sausages

Serve the washed rocket, smoky potato wedges and wholegrain mayo to the side


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