Advertisement

Ingredients

  • 450g pack pork sausages (or 8 large sausages)
  • 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks
  • 2 red onions, peeled and cut into wedges
  • 2 tbsp olive oil
  • 2 tsp caraway seeds
  • 300g tub fresh beef gravy from the chiller cabinet

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.

  • STEP 2

    Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.

RECIPE TIPS
MAKE IT WITH POTATOES

Instead of pumpkin, try using wedges of potato or baby potatoes which have been boiled for 5 mins.

MAKE IT DIFFERENT

Omit the caraway seeds and stir 1 tbsp wholegrain mustard into the pan along with the gravy.

Recipe from Good Food magazine, October 2005

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.26 ratings
Advertisement
Advertisement
Advertisement