Sausage & pumpkin roast

Sausage & pumpkin roast

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(21 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste

Nutrition and extra info

Nutrition info

Nutrition

kcalories
418
protein
19g
carbs
19g
fat
30g
saturates
10g
fibre
3g
sugar
0g
salt
2.12g

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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Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
  2. Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.

Recipe from Good Food magazine, October 2005

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Comments

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zoegreenall's picture
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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.

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

bayleaf1963's picture
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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.

berbatov61's picture

much better with potatoes

supple's picture
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Looks very yummy

traciekan's picture

why use beef stock? use a good veg stock!

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

gisabel's picture

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.

ginger_rachel's picture
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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!

djmcnae's picture
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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.

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

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

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

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