roast sausage & squash with mustard & sage

Roast sausage & squash with mustard & sage

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins - 1 hr

Skill level

Easy

Servings

Serves 4

Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
571
protein
23g
carbs
36g
fat
38g
saturates
14g
fibre
5g
sugar
10g
salt
3.1g

Ingredients

  • 8 pork & apple sausages
  • 1 large red onion, cut into wedges
  • 300g butternut squash, cut into wedges
  • ½ small pack sage leaves
  • 1 tbsp olive oil
  • 2 tsp plain flour
  • 200ml chicken stock
  • 2 tbsp wholegrain mustard
  • 500g leftover mashed potato and cauliflower (see 'goes well with', right)

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates.
  2. Drain away any excess oil from the tin, then place the tin over a medium heat on the hob. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened. Serve with a spoonful of yesterday’s leftover mash and the pan juices.

Recipe from Good Food magazine, February 2014

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Comments

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Calad's picture
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I thought this was a great recipe. I did the beef and lentil cottage pie one day then this the next day (with the leftover mash as recommended in the recipe). Easy, pretty frugal, and tasty. I especially liked the mustard sauce.

murraja's picture
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We loved this. For the two of us, I used two small red onions, half a butternut squash and some good quality Cumberland sausages. I didn't have any sage so generously sprinkled with Italian herb seasoning and tossed everything with the olive oil. After tranferring the cooked sausages/veg to serving plates, I then stirred in 1 tsp flour, 130ml chicken stock and 3 tsp wholegrain mustard. I served it with green beans abd tenderstem broccoli. Delicious.

Deeana's picture

Great idea for a quick supper. I use gluten free sausages as we are unable to eat wheat products. I'm going to serve with buttery rice, but mash would be nice too. I cooked this in my Remoska. Very good quick meal.

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