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Ingredients
- pork sausages 8, skinned
- sage a small bunch
- chilli flakes a pinch
- olive oil
- onion 1 large, roughly chopped
- butternut squash 1, peeled and cut into 2cm chunks
- chicken stock 750ml
Method
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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.
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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.
Nutritional Information
- Kcals 465
- Fat 27.3g
- Carbs 33.5g
- Fibre 8.4g
- Protein 22.1g
- Salt 3g
