Sausages with sage and butternut
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 8 pork sausagesskinned
- a small bunch sage
- a pinch chilli flakes
- olive oil
- 1 large onionroughly chopped
- 1 butternut squashpeeled 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.
