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Sausages with oregano, mushrooms & olives

Contains pork – recipe is for non-Muslims only
Mash is a must for a winning sausage dish, give it a boost with this easy one-pot stew

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 264
  • Carbohydrates 12
  • Saturated Fat 16
  • Sugar 4
  • Protein 20
  • Fat 12
  • Fibre 4
  • Salt 2.19

Nutrition per serving

  • Calories 264
  • Carbohydrates 12
  • Saturated Fat 16
  • Sugar 4
  • Protein 20
  • Fat 12
  • Fibre 4
  • Salt 2.19

Ingredients

  • 450g pack reduced-fat sausages
  • 1 tsp sunflower oil
  • 2 tsp dried oregano
  • 2 garlic cloves, sliced
  • 400g can chopped or cherry tomatoes
  • 200ml beef stock
  • 100g pitted black olives in brine
  • 500g pack mushrooms, thickly sliced

Tip

Tip
Keep the sausages on a gentle heat as they can burn easily with less fat.

Method

  1. Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.

  2. Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.

  3. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

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