Roast sausage & squash with mustard & sage

Contains pork – recipe is for non-Muslims only
Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan

Prep:15 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 571
fat 38g
saturates 14g
carbs 36g
sugars 10g
fibre 5g
protein 23g
salt 3.1g

Ingredients

8 pork & apple sausage
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)

Method

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.