Sausages with oregano, mushrooms & olives

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• Mel Heyman

  21 January 2012

  Mel Heyman rated this recipe

  

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• Sarah

  25 January 2012

  Sarah commented on this recipe

  Delicious! I added an Onion to mine,as I wanted it to go a bit further & I think casseroles need an Onion. Also a slosh of red wine....might do fewer sausages but add some bacon next time too. I also made a veggie version for my daughter with Cauldron sausages,which she absolutely loved.

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• n.ben

  26 January 2012

  n.ben rated and commented on this recipe

  

  Delicious and versatile, I have added carrot and lentils, adjusting the cooking time. Oh, and a smidgen of Marmite always goes a long way.

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• janaskar

  28 January 2012

  janaskar rated and commented on this recipe

  

  Excellent and so easy to make. The olives gave it a lovely taste and we had it with Bulgar wheat to soak up all the juices!

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• janaskar

  28 January 2012

  janaskar commented on this recipe

  Excellent and so easy to make. The olives gave it a lovely taste and we had it with Bulgar wheat to soak up all the juices!

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• ilikefood

  31 January 2012

  ilikefood rated and commented on this recipe

  

  So good!!!!!! Takes a while for the sauce to thicken but stick with it.. it's worth it!

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• LizzyM

  02 February 2012

  LizzyM rated and commented on this recipe

  

  Simple and delicious !

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• Nickynodates

  08 February 2012

  Nickynodates rated this recipe

  

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• shinything

  13 March 2012

  shinything commented on this recipe

  Quick, easy, cheap and extremely tasty! Defiantly need something like mash or a big chunk of bread and butter to soak up the juices!

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• Babka the Brave

  25 March 2012

  Babka the Brave rated and commented on this recipe

  

  Why is this so good?! I was looking for something easy to throw together for a lazy dinner, and was really surprised how delicious this turned out. We used kangaroo sausages, which I'd never had before but they were amazing in this. Served it with mash.

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• BB64

  07 April 2012

  BB64 rated and commented on this recipe

  

  Very enjoyable, But i was the only one to eat the olives, Think i should of substituted with something else.

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• JulesTheNorweegie

  01 May 2012

  JulesTheNorweegie rated and commented on this recipe

  

  I would have rated it higher if it turned out a little less bland. I had to add a good bit of salt and pepper to get the flavours out. It might be the sausages I used for it though!

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• jillianmcgill

  01 May 2012

  jillianmcgill rated and commented on this recipe

  

  Just made this, and enjoyed it thoroughly. I left out the olives, and added a red onion with the mushrooms. I also poured in some red wine and left the sauce to thicken a little longer than the recipe states and it was well worth the wait. I served it with some mashed tatties with garlic salt and pepper. lovely.

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• Beverley

  07 May 2012

  Beverley rated and commented on this recipe

  

  Just made this as a veggie version. So easy and quick. Very, very tasty. Made mashed potato with horseradish to go with it. A really hearty meal.

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• naomib

  17 May 2012

  naomib rated and commented on this recipe

  

  Easy to make and hearty.

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• Babka the Brave

  04 June 2012

  Babka the Brave commented on this recipe

  Amazing flavour for something so easy, would never have thought to use olives in a stew but loved it! Used Italian flavour beef sausages and double the amount of kalamata olives. The only problem was the amount of liquid, it comes out way way too runny. The phrase "simmer until sauce is reduced a little" is quite misleading seeing that there is only more an more liquid with time as the mushrooms cook and release their juices. Would not use the stock next time, but add a stock cube directly to the tomato sauce. Served it for dinner with mash and for lunch the next day mixed with penne pasta - great both ways.

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• Folrigger

  05 July 2012

  Folrigger rated this recipe

  

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• Colin

  08 July 2012

  Colin rated this recipe

  

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• Colin

  18 July 2012

  Colin rated and commented on this recipe

  

  Make it meat free with cauldron sausages and a good vegetable stock. I've never tried the original but the meat free option is yummy. 5 stars for the idea even although I've changed it a little.

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• Cupcake

  22 August 2012

  Cupcake rated and commented on this recipe

  

  add a bit of wine...

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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

Per serving

264 kcalories, protein 20.0g, carbohydrate 12.0g, fat 12.0 g, saturated fat 16.0g, fibre 4.0g, sugar 4.0g, salt 2.19 g

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