Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

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(160 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 450g pack reduced-fat sausage
  • 1 tsp 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

    Oregano

    or-ee-gar-no

    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

    Mushroom

    mush-room

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

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.

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Comments (188)

cinemike's picture
4

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
2

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
5

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

mary_theresa's picture

Love this recipe... Made it twice now using about 3/4 of the mushrooms. Have tosay it goes great with sweet potato mash!!
Adds a little sweetness without taking away from a lovely sauce!

leonjohnstone's picture
2

easy, and relatively hearty, but not very tasty at all

charliechopin's picture
4

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
5

Did this last night, halved recipe for me and hubby - yummy.

ghisli2000's picture
5

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
5

Lovely simple dish, warms you up when the weather is manky outside!

itsybitsy's picture
5

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.

rosieadams30's picture
5

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

lauraland's picture
5

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
5

Really lovely and easy, made it with Toulouse sausages.

frozenpixie's picture
5

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
4

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
5

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

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