This recipe combines sausages with a tasty pumpkin stew to create a robust dish perfect for the cold winter months.
Heat the oven to 200degC/400degF/Gas 6.
Heat the oil in a heavy-based, ovenproof dish.
Fry the un-pricked sausages for 3-4 minutes. Turning frequently to allow the sausages to seal and 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 from the pan and keep warm.
Allow the butter to melt in the pan and then tip in the onions. Cook them for about 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 then stir well. Return the pumpkin to the pan with the stock and the butter beans. Season generously with salt and black pepper and stir again. Allow the stew to come to the boil, then lower the heat to achieve a gentle bubble. Place the sausages on top off the stew. Cook in the oven for 15-20 minutes or until the sausages are cooked and stew nicely thickened.
To serve sprinkle with the parsley and serve immediately.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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