ROAST SAUSAGE & SQUASH WITH MUSTARD & SAGE

Roast sausage & squash with mustard & sage image

Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan

Provided by Angela Boggiano

Time 1h15m

Number Of Ingredients 9

Previous Next

Ingredients

8 pork & apple sausages
1 large red onion , cut into wedges
300g butternut squash , cut into wedges
½ small pack sage leaves
1 tbsp olive oil
2 tsp plain flour
200ml chicken stock
2 tbsp wholegrain mustard
500g leftover mashed potato and cauliflower (see 'goes well with', right)

Steps:

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.
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.

Nutrition Facts : Calories 571 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3.1 milligram of sodium