Sausages with sage and butternut
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.
- 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.