Sausages with oregano, mushrooms & olives

Sausages with oregano, mushrooms & olives

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(163 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 cloves, 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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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.
ebsnare
3rd Jan, 2013
5.05
Loved this recipe (and I'm not normally a fan of mushrooms!). Halved the portion to make it for two people but kept the same amount of chopped (canned) tomatoes so more of a stew-like texture. Great just served with crusty bread!
kmorgan123
19th Dec, 2012
5.05
This recipe was really lovely. I used vegetarian sausages as I prefer them to sausages but kept everything else the same. I added 2 tablespoons of plain flour halfway through to thicken the sauce. Served with sweet potato mash (added a veg stock cube to the water to give more flavour to the potato) and peas. Definitely one of my favourite meals made on good food.
gudgeon
18th Dec, 2012
I made this a while ago and remember it being very tasty. However I've got it going on the hob at the moment and found that the quantities to make up the sauce this time round seem a bit off, can't think why! I had to use 2 cans tomatoes and 400ml beef stock to get enough sauce to cover the mountain of mushrooms stated. However it smells pretty good! I'm serving it with polenta mash. I cheat and make mine with ready made polenta, boiled in the bag and then stir in some butter and cheese. MMM!
pollyb62
17th Dec, 2012
Great tasty quick meal to prepare mid week. I used less mushrooms and added a red and green pepper and served with rice. Its become a favourite!
mazam86
12th Dec, 2012
4.05
MUCH BETTER WITH RED WINE AND A SQUEEZE OF TOMOTO PUREE
sweete83
19th Nov, 2012
5.05
Fantastic, now a family favourite!
sweete83
19th Nov, 2012
5.05
Kids loved it, so did my husband and I. Now a family favourite!!
stonefruit
18th Nov, 2012
3.05
Decent.
imogen1979
14th Nov, 2012
5.05
Very good, easy to make recipe. Had it with pasta spirals.

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