Sausages, Pumpkin and Sage Casoulet

Ingredients:

500gr pumpkin, peeled and sliced

2 tbs olive oil

12 pork sausages (I used a few more, it works!)

2 tbs butter

1 tsp crushed garlic (I used 1 clove finely chopped)

1 onion, thickly sliced (I used a red one, use what you like :) )

3 tbs chopped fresh sage (or 1 1/2 tsp dried sage)

1 tbs dijon mustard

300ml chicken stock

400g tin butter beans

 

Method:

Preheat oven to 200 degrees c (180 fan forced)

Boil (or steam the pumpkin for 5 minutes) and place on a greased oven tray.  Place in the oven until crispy.

Heat the oil in a frypan and brown the sausages for about 3-4 minutes.  Remove from pan and set aside.

Add butter, garlic and onion to the frying pan. Cook for 1-2 minutes until onions have softened.

Add the sage, mustard, butterbeans and chicken stock, stir well until all combined.

Return the sausages to the frypan, bring to the boil and then let simmer for 15 minutes.

Serve with the roasted pumpkin, enjoy!