Sausages and mustard

This recipe is so adaptable, so change the mustard and the sausage to suit your own taste; for example, if you like spicy sausages why not marry them with sweet mustard?

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  • good glug of fruity olive oil
  • a couple of onions, peeled, sliced
  • a couple of spilling handfuls of pasta, such as conchiglie
  • 4-6 good quality sausages (preferably from your butcher)
  • 1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for serving
  • a dollop or so of smooth mustard, such as Dijon
  • a dollop or so of grainy mustard, such as wholegrain
  • a small pot of double cream
  • salt and freshly ground black pepper