Paprika

Roast sausage & squash with mustard & sage

Name: Roast sausage & squash with mustard & sage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Butternut Squash
Ingredients: 8 pork and apple sausages; 1 large red onion, cut into wedges; 300g butternut squash, cut into wedges; 1/2 small pack sage leaves; 1 tbsp olive oil; 2 tsp plain flour; 200ml chicken stock; 2 tbsp wholegrain mustard; 500g mashed potato

servings

15 mins

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

8 pork and apple sausages

1 large red onion, cut into wedges

300g butternut squash, cut into wedges

1/2 small pack sage leaves

1 tbsp olive oil

2 tsp plain flour

200ml chicken stock

2 tbsp wholegrain mustard

500g mashed potato

Directions

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 mash and the pan juices.

Notes

Serve with...

Mustardy greens Heat 250mI water in a large pan. Add 300g spring greens or spinach and 300g frozen peas, cover with a lid and boil for4 mins. Drain into a colander, put the pan back on the heat, and add 25g butter, 1 tbsp wholegrain mustard and 2 tbsp Dijon mustard. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away. Serves 4.