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Title : Sausage, Pumpkin and Sage Casserole ... a warming winter dish
link : Sausage, Pumpkin and Sage Casserole ... a warming winter dish

Sausage, Pumpkin and Sage Casserole ... a warming winter dish

This comforting sausage and pumpkin (or swede) casserole is just perfect for cooler winter days. Ingredients

Serves Four
50g/1¾oz butter
6 good-quality sausages, pricked several times with a fork
1 onion, peeled, thinly sliced
3 banana shallots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tbsp chopped fresh sage
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces

(swap pumpkin for swede if preferred)
1 tbsp white wine vinegar
1 tsp caster sugar
200g/7oz canned chopped tomatoes
400g/14oz canned cannellini beans, drained, rinsed
500ml/18fl oz chicken stock
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.
3. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.
4. Add the pumpkin (or swede) and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.
5. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper.
6. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.
7. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley.

From original idea here

The colour of downy sage leaves and their flavour varies but, in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour.

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi. Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.
Words and picture about sage taken from here

Other recipe suggestions you may like to try

Sausage with Cauliflower and Parsley Rice recipe - see here

Sausage, bacon and onion bake with sautéed spinach recipe - see here

You will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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