Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

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(161 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Mash is a must for a winning sausage dish, give it a boost with this easy one-pot stew

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal264
  • fat12g
  • saturates16g
  • carbs12g
  • sugars4g
  • fibre4g
  • protein20g
  • salt2.19g
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  • 450g pack reduced-fat sausage
  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 garlic clove, sliced
  • 400g can chopped or cherry tomato
  • 200ml beef stock
  • 100g pitted black olives in brine
  • 500g pack mushroom, thickly sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…


  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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Comments (189)

cbehan77's picture

Easy and delicious.

Served with lazy champ mash (didn't even peel the spuds) and we all devoured it. Stored well for next day, too.

elizado's picture

quick, easy and tasty - served with savoy cabbage and caraway seeds for low carb option

alexmreeves's picture

Really tasty and easy to make. I think it could have done with a bit more strong stock to make the sauce richer, but I'll be cooking it again.

kathrynv's picture

Great midweek family meal. Lovely with mash.

mrsgarbles's picture

Delicious! Served with rosemary mash, the mixture of herbs was delightful.

goodfoodgoodfood's picture

I made this for tea I used pork and leek sausages drained the oil off before adding the stock will remove skin next time as it was a bit chewy. I used green olives as I didnt have any black ones and half the ammount of mushrooms and added a tin of butter beans and a few of chilli flakes left it to reduce and it did thicken nicely served it with boiled rice. It was lovely and tasty.

mitchity40's picture

This was really delicious and took no time to make. Really flavoursome. Agree with other comments about needing much less mushrooms. Served with mash.. Yum

eborallc's picture

This is a cracker. A hearty, filling tasty stew which is all done in the one pot. I stuck to the recipe and wasn't disappointed, I defy anyone to know that's you've used low fat sausages in this winter warmer. One thing I'd mention the colour of the stew was more redder than in the photo above and therefore looks abit more appealing. Will definitely making this again.

torquinian's picture

This is a great baseline recipe, you can use Lincoln sausages if you want to tweak up the taste factor, or even chicken if you don’t like sausages, we’ve even used it without any meat and used more mushrooms along with bell peppers and challots for vegetarian friends.
Personally I more than double the garlic to give it a punch, but this recipe is simply great as posted.

ebsnare's picture

Loved this recipe (and I'm not normally a fan of mushrooms!). Halved the portion to make it for two people but kept the same amount of chopped (canned) tomatoes so more of a stew-like texture. Great just served with crusty bread!

kmorgan123's picture

This recipe was really lovely. I used vegetarian sausages as I prefer them to sausages but kept everything else the same. I added 2 tablespoons of plain flour halfway through to thicken the sauce. Served with sweet potato mash (added a veg stock cube to the water to give more flavour to the potato) and peas. Definitely one of my favourite meals made on good food.

gudgeon's picture

I made this a while ago and remember it being very tasty. However I've got it going on the hob at the moment and found that the quantities to make up the sauce this time round seem a bit off, can't think why! I had to use 2 cans tomatoes and 400ml beef stock to get enough sauce to cover the mountain of mushrooms stated. However it smells pretty good! I'm serving it with polenta mash. I cheat and make mine with ready made polenta, boiled in the bag and then stir in some butter and cheese. MMM!

pollyb62's picture

Great tasty quick meal to prepare mid week. I used less mushrooms and added a red and green pepper and served with rice. Its become a favourite!

mazam86's picture


sweete83's picture

Fantastic, now a family favourite!

sweete83's picture

Kids loved it, so did my husband and I. Now a family favourite!!

imogen1979's picture

Very good, easy to make recipe. Had it with pasta spirals.

ginger67's picture

Just made this tonight and it was absolutely delicious. We added some shallots as well. Definitely one to keep!

jennykowalczyk's picture

Love this! One of my top picks on the site! Served with crusty bread, perfect!


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