Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

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(162 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

    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

    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

    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, questions and tips

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faerielou
24th Mar, 2013
5.05
My family and I love this recipe but I do make a couple of changes. I don't use olives because no one except me really likes them, and I add a tin of baked beans which thickens the sauce sightly and adds some bulk. Delicious! Serve with warm crusty bread to soak up the lovely gravy :)
cbehan77
8th Feb, 2013
5.05
Easy and delicious. Served with lazy champ mash (didn't even peel the spuds) and we all devoured it. Stored well for next day, too.
elizado
22nd Jan, 2013
5.05
quick, easy and tasty - served with savoy cabbage and caraway seeds for low carb option
alexmreeves
22nd Jan, 2013
4.05
Really tasty and easy to make. I think it could have done with a bit more strong stock to make the sauce richer, but I'll be cooking it again.
kathrynv
20th Jan, 2013
4.05
Great midweek family meal. Lovely with mash.
mrsgarbles
17th Jan, 2013
5.05
Delicious! Served with rosemary mash, the mixture of herbs was delightful.
goodfoodgoodfood
16th Jan, 2013
I made this for tea I used pork and leek sausages drained the oil off before adding the stock will remove skin next time as it was a bit chewy. I used green olives as I didnt have any black ones and half the ammount of mushrooms and added a tin of butter beans and a few of chilli flakes left it to reduce and it did thicken nicely served it with boiled rice. It was lovely and tasty.
mitchity40's picture
mitchity40
14th Jan, 2013
5.05
This was really delicious and took no time to make. Really flavoursome. Agree with other comments about needing much less mushrooms. Served with mash.. Yum
eborallc
13th Jan, 2013
5.05
This is a cracker. A hearty, filling tasty stew which is all done in the one pot. I stuck to the recipe and wasn't disappointed, I defy anyone to know that's you've used low fat sausages in this winter warmer. One thing I'd mention the colour of the stew was more redder than in the photo above and therefore looks abit more appealing. Will definitely making this again.
torquinian
6th Jan, 2013
5.05
This is a great baseline recipe, you can use Lincoln sausages if you want to tweak up the taste factor, or even chicken if you don’t like sausages, we’ve even used it without any meat and used more mushrooms along with bell peppers and challots for vegetarian friends. Personally I more than double the garlic to give it a punch, but this recipe is simply great as posted.

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