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Roast sausage & squash with mustard & sage

Contains pork – recipe is for non-Muslims only
Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 571
  • Carbohydrates 36
  • Saturated Fat 14
  • Sugar 10
  • Protein 23
  • Fat 38
  • Fibre 5
  • Salt 3.1

Nutrition per serving

  • Calories 571
  • Carbohydrates 36
  • Saturated Fat 14
  • Sugar 10
  • Protein 23
  • Fat 38
  • Fibre 5
  • Salt 3.1

Ingredients

  • 8 pork & apple sausage
  • 1 large red onion, cut into wedges
  • 300g butternut squash, cut into wedges
  • ½ small pack sage leaves
  • 1 tbsp olive oil
  • 2 tsp plain flour
  • 200ml chicken stock
  • 2 tbsp wholegrain mustard
  • 500g leftover mashed potato and cauliflower (see 'goes well with', right)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates.

  2. Drain away any excess oil from the tin, then place the tin over a medium heat on the hob. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened. Serve with a spoonful of yesterday’s leftover mash and the pan juices.

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