roast sausage & squash with mustard & sage

Roast sausage & squash with mustard & sage

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(6 ratings)

Prep: 15 mins Cook: 50 mins - 1 hr

Easy

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

  • Freezable

Nutrition: per serving

  • kcal571
  • fat38g
  • saturates14g
  • carbs36g
  • sugars10g
  • fibre5g
  • protein23g
  • salt3.1g
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Ingredients

  • 8 pork & apple sausage
  • 1 large red onion, cut into wedges
  • 300g butternut squash, cut into wedges
  • ½ small pack sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp plain flour
  • 200ml chicken stock
  • 2 tbsp wholegrain mustard
  • 500g leftover mashed potato and cauliflower (see 'goes well with', right)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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.

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Comments (5)

Allimc52's picture

Going striaght on the 'to cook again list'. Great flavours!

jo_ce2001's picture
5

Lovely and a hit with the husband and will go to the 'make again' recipe list. Next time I would just add the whole butternut squash and this time I had a pack of 6 sausages so it wouldn't really have fed 4. The only thing is that I think 2 tablespoons of mustard is far too much. I put 1 tablespoon in and it seemed pretty potent and so I left it at that.

Calad's picture
5

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
5

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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