Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

  • 1
  • 2
  • 3
  • 4
  • 5
(154 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
264
protein
20g
carbs
12g
fat
12g
saturates
16g
fibre
4g
sugar
4g
salt
2.19g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
tbear1973's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fool proof and a real winner! Made this now several times - flavours work fantastic together. Highly recommended.

momshakespeare's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a new family favourite. All 3 of my young children loved it. In fact, my oldest said "It's as good as Yorkshire pudding and lemon meringue pie", her 2 all-time favourites.

lynvirgo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Carrying on from my above comment - I didnt add black olives and I didnt use reduced fat sausages.

lynvirgo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely lovely! - I added a teaspoon of bovril just to beef it up a bit, and a bit of cornflour at the end to thicken up the gravy - I did this with mash potatoe and runner beans - was a lovely tasty satisfying dinner - will definately be making this one again.

andycrofts's picture

Under NO circumstances, use "low-fat" sausages!
If you're gonna 'pork out', pork out! What do you think the things are for?? If I could get Linconshire sausages for this in Finland, I reckon they'd be perfect.
'Sunflower oil' is for wimps, thin people, midgets, anorexics, and models. Fry 'em in lard. (The sausages, not the models)

That's what my mother did. Big girl, lived untill she was 85. "Fit as a 'butcher's dog' until she died.
(I miss her 'tripe in onions')

purplefi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

YUCK!!!!!

gill_david's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate it!

gill_david's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't change anything excepet for a little splash of Worcester sauce. Made with mash as suggested. Utterly delish. A keeper and what is more really good if you're on a diet :)

kkatem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Surprising simple yet tasty meal. I added some carrots, but the taste really didn t work. I will be cooking it again, minus said carrots. I do wonder if some onions would taste good.....

kmillen1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this dish! Have made it 3 times now in last couple of months. Tastes lovely if you make it and then eat the next day.

alice4991's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great recipe! such yummy comfort food! past this on to friends and is now a firm favourite in their home too! has any one ever tried it with veg sausages? or do you think it would work?

fat-king-melon's picture

Looks yummy!!
Will definitely try this

emilyshort's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice and easy, didn't need all the mushrooms, and had to add a little corn flour to thicken the sauce - so maybe don;t need all the stock. Good flavours, but not sure whether there was something missing.

niccinotts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this, served it with tagliatelle and garlic bread. Think it will become a cold weather favourite. Quick and easy.

jadekelly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this recipe all the time, it's a weekly favourite. So easy and loads of flavour, I love it.

cinemike's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is nice enough, but I made it with my home made totally wonderful sausages and they fell apart during the frying process. Maybe heavily processed ones would be better, but I felt rather cheated. Being in deeply rural France, English-style sausages are not available for a re-try...

fruitscone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was disappointing. I made it based on the rave reviews and all the stars (which I normally find to be a good indicator) but found it just so-so and I wouldn't bother making again. Have had better sausage casseroles.

cowdenjo's picture

...alos, as someone mentioned above, a good quality beef stock with a splash of red wine makes a difference

cowdenjo's picture

I love this recipe, so easy and now one of my staples! I usually use a little more beef stock and make up some dumplings, yummy! I sometimes add some onion and fresh chilli if its knocking around also.

maryhall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great quick recipe with lots of flavour! I also added a splash or red wine

Pages

Questions

Tips