Sausages with oregano, mushrooms & olives

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• Rosie

  08 December 2009

  Rosie commented on this recipe

  (continued from above) I attempted to remedy this by simmering it for a little longer, hoping that this would enhance the flavour, but to no avail. I also tried adding an additional beef stock cube, a squirt of tomato puree, and a lump of butter to enrich the sauce, but it only made a mild improvement. I also found the amount of oregano suggested to be far too much - for a dried herb, it just left far too much of a strong perfumed taste which dominated the dish, rather than enhancing it. Perhaps it would have left a better flavour with fresh oregano. I used good quality Toulouse sausages, which helped elevate the flavour a bit as they contain smoked bacon and garlic, but overall, I was disappointed.

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• Rosie

  08 December 2009

  Rosie commented on this recipe

  (Cont...) I'm not sure what this dish is trying to be - tomatoey and aromatic, with an Italian sort of flavour, along with the olives and oregano, or rich and meaty, with the sausages and beef stock, well matched with the suggested side dish of mashed potato. For me, due to the disappointing flavour, it didn't really succeed at achieving either of those things. On the plus side, it was very quick and easy to prepare, and the ingredients required are inexpensive. (Phew! My comments were too long for one post - sorry!)

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• hazel ra

  30 December 2009

  hazel ra rated this recipe

  

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• Betsy

  08 February 2010

  Betsy rated this recipe

  

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• catshevlane

  15 April 2010

  catshevlane rated and commented on this recipe

  

  Lovely recipe tastes great.

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• cookingforgirls

  22 April 2010

  cookingforgirls rated and commented on this recipe

  

  Fab recipe. Cooked it without olives but used butterbeans instead. Served it with yorkshire puddings and veg. Everyone loved it and it was so so easy to make. Used fresh rosemary instead of the oregano. Tasty basic food perfect for weekday rush.

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• Jillo

  24 April 2010

  Jillo rated and commented on this recipe

  

  Absolutely gorgeous! I fried a couple of chopped streaky rashers and and onion, then added the sausages. Had it with mash the first night then with spaghetti the second night. Yum City!

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• RecipesFF

  04 May 2010

  RecipesFF rated and commented on this recipe

  

  Very tasty and easy to make.

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• skyblueshez

  14 May 2010

  skyblueshez rated and commented on this recipe

  

  Made this recipe for the first time today. Used butter beans as I don't like olives. LOVED it, gorgeous flavours and really simple to make. Yum yum!!

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• kiwipaula

  15 May 2010

  kiwipaula rated and commented on this recipe

  

  Delicious! Stuck to the recipe, and enjoyed it immensely.

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• Renaissance

  21 July 2010

  Renaissance rated and commented on this recipe

  

  This is really lovely. I added an onion to mine and grilled the sausages to be a bit healthier. Try to stick to the quantities above and you can't go wrong. Very tasty and will DEFINITELY be making this again.

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• teapot

  07 August 2010

  teapot rated and commented on this recipe

  

  We used good quality sage sausages from the butcher's. It was lovely. Really tasty sauce and loved the mushrooms and olives. Served with mash. Quick and easy to make too!

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• woo

  11 August 2010

  woo rated and commented on this recipe

  

  A hearty, substantial meal with real depth of flavour for minimal input. This dish was enjoyed by all the family. The only change was swapping green olives for black as that's what we had in. I served with home baked crusty bread. Yum!

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• alex

  18 August 2010

  alex rated this recipe

  

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• Sharon

  19 August 2010

  Sharon rated and commented on this recipe

  

  I've got an intolerance to pork so used beef sausages but couldn't get low fat. When I added the chopped mushrooms to the pan I thought it was going to be way too many but they did cook down alot. I thought the olives went really well with it. I chilled and skimmed the hard fat off this before eating.

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• Nozz

  26 August 2010

  Nozz rated and commented on this recipe

  

  Delicious and incredibly simple to make!

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• vague girl

  15 September 2010

  vague girl rated and commented on this recipe

  

  I served this with mash potato and it was devine; the perfect winter comfort meal.

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• Jo Green

  27 September 2010

  Jo Green rated and commented on this recipe

  

  Wow, this was really lovely. I used a mixture of button, chestnut and portobello mushrooms which gave a lovely flavour. Agree with what others have said - don't be tempted to thicken the sauce !

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• chelle

  06 October 2010

  chelle rated and commented on this recipe

  

  Lovely comfort food although i used smoked hickory sausages which may have added to the flavour. Also used butter beans in place of the olives.......served it with cheese and leek mash

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• Sue M

  18 October 2010

  Sue M rated and commented on this recipe

  

  Really easy make and great comfort food! Left out olives as hubby isn't a fan. Followed the recipe other than that. Will make this again and again.

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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 20g, carbohydrate 12g, fat 12 g, saturated fat 16g, fibre 4g, sugar 4g, salt 2.19 g

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