Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

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(153 ratings)

By

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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

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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

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Comments

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leonjohnstone's picture
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easy, and relatively hearty, but not very tasty at all

charliechopin's picture
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Simple and hearty. I'm sure this is one I'll be returning to again and again. Can be incredibly intense and rich if you use a quality homemade beef stock, but also good with instant. Red wine (I just use a splash) is, as many have said, a welcome addition.

sukicoop's picture
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Did this last night, halved recipe for me and hubby - yummy.

ghisli2000's picture
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Lovely mid-week stew. I used venison sausages to keep the fat content down.

Zootfruit's picture

Just about to make this for the second time, I added a squirt of tomato ketchup last time to sweeten it a bit. Going to put some fresh tomatoes in today instead of olives as i have loads. Definite winner in my house.

karmasparkle's picture
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Lovely simple dish, warms you up when the weather is manky outside!

itsybitsy's picture
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Made this last night. I added bacon pieces and shallot at the beginning and thickened the sauce before serving. Ate it with fresh goat cheese ravioli and homemade garlic bread, very tasty and will make again.

zhagan's picture
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yummy

rosieadams30's picture
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Love this, just had it with pasta and loads left for the girls coming round tomorrow night with mash - lush

lauraland's picture
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Totally loved this recipie. I made it exactly as it said, which is unusual for me as I am usually messing about and adding my own things in. I made it the evening before, left the whole thing in the fridge overnight then heated it through in the oven for half an hour and had it for dinner tonight. I thought the mushrooms might go soggy overnight, but they didnt, it was DELICIOUS, I don't think it needed anything else adding, even my toddler loved it. Definately will make it again. We had it with gnocci, although I am sure it would be even better with mash to soak up all that lovely sauce.

bellcat's picture
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Really lovely and easy, made it with Toulouse sausages.

frozenpixie's picture
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As good as it promised; I halved the mushrooms and added half a squash, cubed, for more variety, and used just water instead of beef stock. Also reduced the sausage instead of the fat (we only had three left) but it was absolutely delicious, packed with flavour. Served with couscous, which went perfectly.

rt1268's picture
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very nice. I used frozen mushrooms as they are cheaper and a 500g pack which is easier (just sling em all in without chopping), maybe this is what made the sauce a bit runny (as well as the red wine i put in), so I had to use some flour to thicken it up a bit. Everyone loves this one, which is a bonus, I've made it twice now, and i will definatekly be doing it again.

brownsauce87's picture
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This is a wonderful easy meal, quite cheap too.

was a bit apprehensive about cooking it as i am not a great fan of olives but all the flavours blended together really well and i would definitely cook this again

auntie_scarah23's picture
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Super tasty quick supper - me, my 3 year old and my nan all loved this and will definitely be making it again! Yum!

phwiiii's picture
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Very quick and easy. Although i think i will omit the olives next time as i found the dish overly salty. Will add some red wine next time round as well.

chelle_78's picture
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Very quick, easy and tasty.

viccarroll's picture
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This recipe was very easy to make, added some onions and worcester sauce and left out the olives. Very tasty!

lornadoone's picture

I doubled this recipe to accommodate the monthly lunch I prepare for a club. I didn't have any origano so used Italian mixed dried herbs & also added a couple of packs of mini fresh tomatoes as well as the tinned tomatoes. Enjoyed by all. Thank you Good Food you are always reliable when I am searching for tasty economical recipes when cooking for my club.

sallyannesearle's picture
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I am a veggie but made this for my meat eating guests. I added a good glug of red wine to the recipe, didn't use all the mushrooms, i used cornflour to thicken the sauce, i used full fat outdoor reared local sausages and cooked it for longer than it said and everyone wolfed it down! They all said i should make it again and it was nice to have sausages cooked in a different way. I served with wholegrain mustard mash and delicious tenderheart cabbage!

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