Honey Mustard Sausage and Herb Sauce
A rustic, crowd-pleasing meat sauce where Italian sausage braises in a rich blend of crushed tomatoes and broth, sweetened with honey and enhanced by tangy Dijon mustard. Finished with fresh basil, oregano, and thyme, this sauce is perfect over pasta, polenta, or rice for casual family dinners and entertaining.
- Prep
- 15 min
- Cook
- 46 min
- Total
- 1 hr 1 min
- Makes
- About 5–6 cups sauce (serves 6 over pasta)
Steps
Before you start
- If using sausage links, remove them from their casings before cooking
- Chop the onion and garlic, and measure all ingredients (mise en place)
- Confirm you have fresh basil, oregano, and thyme on hand, or choose a substitution
Brown the sausage
- Heat the olive oil in a 5-quart Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Add the Italian sausage, breaking it up with a wooden spoon into small crumbles as it cooks.
- Stir occasionally for 8–10 minutes until the sausage is completely browned and no pink remains.
- If more than 2 tablespoons of excess fat pools in the bottom, carefully drain some off with a spoon.
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Ready when: Sausage is browned throughout with no pink remaining
Tip: Don't skip breaking up the sausage into small, crumbled pieces—this allows it to cook evenly and distribute throughout the sauce.
Sauté aromatics
- Add the diced onion and cook, stirring often, for 3 minutes until the onion begins to soften.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- If the pot seems dry, add a splash of the chicken broth to prevent sticking.
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Ready when: Onion is translucent and soft, and garlic is fragrant
Tip: Don't let the garlic brown, or it will taste bitter and harsh. Keep the heat at medium and stir frequently.
Add tomatoes and seasonings
- Pour in the canned crushed tomatoes along with all their juices, and add the chicken broth.
- Stir in the Dijon mustard and honey, whisking or stirring well until the mustard and honey are fully dissolved with no lumps.
- Add the red pepper flakes if you like a touch of heat (or omit for a milder sauce).
- Stir everything together thoroughly to combine.
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Ready when: Mustard and honey are fully dissolved and the sauce is evenly mixed
Tip: Whisk in the Dijon mustard first before adding the honey, which helps both dissolve smoothly into the sauce.
Braise the sauce
- Reduce the heat to medium-low so the sauce simmers gently with small bubbles breaking the surface occasionally.
- Simmer for 30 minutes, stirring every 5–10 minutes to prevent sticking and ensure even cooking.
- The sauce should not boil vigorously; if it does, lower the heat further.
- By the end of this time, the sauce will thicken slightly and the flavors will have mellowed and blended together.
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Ready when: Sauce has thickened noticeably, flavors are well-blended, and sausage pieces are tender
Tip: If the sauce seems too thin after 30 minutes, simmer uncovered for another 5–10 minutes. If it's too thick, thin it with a splash of broth or warm water.
Finish with fresh herbs
- Remove the pot from the heat and let it cool for 1 minute.
- Stir in the chopped fresh basil, oregano, and thyme leaves.
- Taste the sauce and adjust with salt and freshly ground black pepper to your preference.
- If needed, thin the sauce with a splash of chicken broth or warm water.
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Tip: Stir in the fresh herbs right at the end to preserve their bright, fresh flavor. If cooked too long, they can darken and lose their appeal.
Good to know
Tips
- For the deepest flavor, buy whole Italian sausage links and remove the casings yourself rather than using pre-packaged bulk sausage.
- If substituting with all dried herbs, add them early in the braising step (use 1 tsp Italian seasoning or a mix of 1/2 tsp dried oregano, 1/4 tsp dried thyme) so they have time to rehydrate and infuse the sauce.
- This sauce freezes beautifully—make a double batch and freeze half for an easy, flavorful weeknight dinner later.
- Serve over long pasta like spaghetti or pappardelle, creamy polenta, soft risotto, or rice. It's also delicious over baked potatoes or layered in lasagna.
Make ahead
You can prepare the sauce up to 2 days ahead and store it covered in the refrigerator. Reheat gently over medium-low heat, stirring occasionally and adding a splash of broth if the sauce has thickened during storage.
Storage & reheating
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of broth or water if the sauce has thickened. Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. Room temperature: Do not leave at room temperature for more than 2 hours due to the meat content."
Substitutions
- Italian sausage → Ground beef or ground pork (1.5 lbs / 680 g). Use the same weight of ground meat seasoned with 1 tsp fennel seeds or 1 tsp Italian seasoning to mimic Italian sausage flavor.
- Dijon mustard → Whole grain mustard or spicy brown mustard (3 tbsp / 45 ml). Either variety will work; whole grain adds a slightly grainy texture and earthier flavor. Adjust the amount to taste.
- fresh basil → Dried basil (1 tbsp / 3 g). Use dried herbs at about 1/3 the amount of fresh. Add dried basil during the braising step (at the beginning) for better flavor development.
- low-sodium chicken broth → Beef broth, vegetable broth, or reserved pasta cooking water (1/2 cup / 120 ml). Beef broth deepens the flavor; vegetable broth keeps it lighter; pasta water adds starch for a silkier sauce.
