Sausages With Casserole Of Pumpkin Sage And Butter Beans Recipes

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SAUSAGE CASSEROLE WITH SAVOY CABBAGE AND BUTTER BEANS



Sausage Casserole With Savoy Cabbage and Butter Beans image

Make and share this Sausage Casserole With Savoy Cabbage and Butter Beans recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 onions, diced
1 garlic clove, chopped
6 pork and herb sausages, chopped into chunks
2 ounces chorizo sausage, chopped into chunks
2 ounces pancetta, cubed
4 baby leeks, finely sliced
8 ounces canned butter beans, drained
6 cups vegetable stock
8 field mushrooms, sliced
2 sprigs fresh thyme
1 savoy cabbage

Steps:

  • Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
  • Add the sausages and gently brown.
  • Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
  • Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
  • Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
  • Simmer for 5 minutes before serving.

Nutrition Facts : Calories 250.9, Fat 12.8, SaturatedFat 3.1, Cholesterol 12.5, Sodium 339.6, Carbohydrate 27.4, Fiber 4.8, Sugar 6.4, Protein 8.7

SAUSAGES WITH CASSEROLE OF PUMPKIN, SAGE AND BUTTER BEANS



Sausages With Casserole of Pumpkin, Sage and Butter Beans image

This recipe combines sausages with a tasty pumpkin stew to create a robust dish, ideal cold weather comfort food.

Provided by English_Rose

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons light olive oil
12 sausages
2 ounces unsalted butter
1 1/2 lbs pumpkin or 1 1/2 lbs butternut squash, seeded and cut into 1/2in dice
1 onion, finely sliced
1 garlic clove, crushed
3 tablespoons sage, freshly chopped
1 tablespoon Dijon mustard
1 1/4 cups chicken stock
1 (14 ounce) can butter beans, drained and rinsed
1 pinch black pepper
2 tablespoons parsley, freshly chopped

Steps:

  • Heat the oven to 400°F Heat the olive oil in a heavy-based, ovenproof dish. Fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm.
  • Add the butter to the pan with the pumpkin. Cook over a slightly higher heat until the pumpkin starts to colour. With a slotted spoon, remove the pumpkin from the pan and keep warm.
  • Add the onion and fry for 4-5 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes. Add the sage and the mustard and stir well.
  • Return the pumpkin to the pan with the stock and the butterbeans. Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer.
  • Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 556.3, Fat 43, SaturatedFat 15.7, Cholesterol 102.5, Sodium 982.4, Carbohydrate 20.9, Fiber 3.8, Sugar 3.2, Protein 22.5

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