Sausages with sage and butternut

Name: Sausages with sage and butternut
Total time: 50 min
Yield: Serves 4
Cuisine: British
Ingredients: 8 pork sausages skinned; a small bunch sage; a pinch chilli flakes; olive oil; 1 large onion roughly chopped; 1 butternut squash peeled and cut into 2cm chunks; 750ml chicken stock

Published: March 25, 2015 at 3:05 PM

Save recipe

Serves 4

A little effort

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A new idea for sausages. Team with butternut squash for both colour and texture and sage makes a good match for the flavours. This easy one pot freezes really well – defrost overnight in the fridge then heat until piping hot. Serve with mash, rice or pasta on the side, or just as it is with crusty bread to mop up the juices.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

8 pork sausages

skinned
a small bunch sage
a pinch chilli flakes
olive oil
1 large onion

roughly chopped
1 butternut squash

peeled and cut into 2cm chunks
750ml chicken stock

Nutrition: per serving

kcal465
fat27.3g
carbs33.5g
fibre8.4g
protein22.1g
salt3g

Method

step 1

Put the sausage meat in a bowl and add 2 tbsp of chopped sage, a good pinch of chilli flakes and some seasoning. Roll into walnut-sized balls then brown all over in a pan with a little olive oil. Scoop out, add the onions and cook until softened.
step 2

Add the squash and cook until it just starts to turn golden, then add back the sausage balls and the stock and simmer until the squash is tender. Fry a few more whole sage leaves until crisp then top the stew with them.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue