Sausage & pumpkin roast

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• MsVanDeKamp

  07 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  Good, simple, comfort food. Great for autumn and winter months. I used the variation with wholegrain mustard, nice and warming.

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• Anna

  14 November 2007

  Anna rated and commented on this recipe

  

  Gorgeous! So easy to make and perfect for a cold autumn evening with a glass of red wine!

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• Pewtersfood

  24 November 2007

  Pewtersfood rated and commented on this recipe

  

  So easy & one pot - simple ! Used squash and cooked for 50 minutes on 190.

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• di

  22 September 2008

  di rated and commented on this recipe

  

  Easy and very tasty. I used Dijon Mustard instead of wholegrain and a stock cube with a generous dash of red wine. I also added mushrooms and courgettes.

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• ginger_rach

  29 March 2009

  ginger_rach rated and commented on this recipe

  

  My husband wishes I would make this every night he loves it that much. It's so easy and so delicious. I don't add the caraway seeds, but loving the suggestion of red wine!

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• Gloria

  29 October 2009

  Gloria commented on this recipe

  Jane muchas gracias por esta receta tan sensacional. Muy facil de hacer, mi familia disfruto de esta receta tan maravillosa, le adicione unos champinones y vino rojo, ya se imaginan el sazon tan especial.

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• jelsea

  16 September 2010

  jelsea rated and commented on this recipe

  

  Yummy - made mine with sweet potato instead of pumpkin, and as suggested, used wholegrain mustard instead of carraway.

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• scrummy

  27 October 2010

  scrummy commented on this recipe

  why use beef stock? use a good veg stock!

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• supple

  27 October 2010

  supple rated and commented on this recipe

  

  Looks very yummy

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• Columbo

  27 October 2010

  Columbo commented on this recipe

  much better with potatoes

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• bayleaf1963

  30 October 2010

  bayleaf1963 rated and commented on this recipe

  

  Really enjoyed this - good comfort food. I used sweet potato instead of pumpkin and roasted it for a little longer and use whole grain mustard as suggested - Will be cooking again.

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• donnalovescheese

  31 October 2010

  donnalovescheese rated and commented on this recipe

  

  Nice enough but it's just sausages, veg & gravy

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• zisforzebra

  01 November 2010

  zisforzebra rated and commented on this recipe

  

  Made this for my niece and nephews yesterday and it disappeared within minutes. I had to use Gluten Free sausages as we have a coeliac in the family but they tasted alright for the rest of us despite being a bit pale. I was hoping the sausages would brown a bit more than they did but once the gravy was in there it didn't matter so much. I doubled it and it served four adults and four children with good appetites! I did it was jackets, green beans and cauliflower cheese which was the perfect Sunday warming supper.

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• Teefus

  05 November 2010

  Teefus commented on this recipe

  Very tasty indeed - bob-on! It was well received and I enjoyed it too. It will definitely be used again and again - Thanks.

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• Belkey

  06 November 2010

  Belkey rated and commented on this recipe

  

  This was very well received by the adults and children - a great way to incorporate lots of veggies! It did take longer than 25 mins though - I had it in the oven for nearly an hour. I also couldn't get any fresh gravy so used white wine, mustard and stock.

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• Spronny

  15 November 2010

  Spronny rated and commented on this recipe

  

  Easy, quick, hearty and tasty....perfect for this time of year (winter!!)

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• Liezel

  05 December 2010

  Liezel rated and commented on this recipe

  

  Easy and delicious

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• Kate

  20 January 2011

  Kate rated and commented on this recipe

  

  So so easy and very tasty. Did the mustard version which was lovely, will try with caraway next time. Did take longer to cook - approx 45-50 mins to get nice & brown

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• Sarah

  24 February 2011

  Sarah rated and commented on this recipe

  

  Love this, make it all the time - normally after we've come back from mountain biking. Have used either pumpkin or butternut squash, may try sweet potato after seeing other comments.

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http://www.bbcgoodfood.com/recipes/2096/

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Ingredients

• 450g pack pork sausages (or 8 large sausages)
• 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks
• 2 red onions , peeled and cut into wedges
• 2 tbsp olive oil
• 2 tsp caraway seeds
• 300g tub fresh beef gravy from the chiller cabinet

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 450g pack pork sausages (or 8 large sausages)
• 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks
• 2 red onions , peeled and cut into wedges
• 2 tbsp olive oil
• 2 tsp caraway seeds
• 300g tub fresh beef gravy from the chiller cabinet

418 kcalories, protein 19g, carbohydrate 19g, fat 30 g, saturated fat 10g, fibre 3g, salt 2.12 g

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