| Apple, Sausage and Butternut Squash Pot-Roast by KathrynC |
| Serves: 4 ish |
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| Ingredients: |
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2 tbsp olive oil
1 red onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 x pack 8 Richmond Thick Sausages
3 eating apples, peeled, cored and thickly sliced
250g butternut squash, peeled and cut into bite-size chunks
2 tbsp plain flour
900ml vegetable or chicken stock
2 tsp wholegrain mustard
4 sprigs thyme
½ small savoy cabbage shredded
Seasoning
Mashed potatoes to serve |
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| Method: |
1. Heat the oil in a pan or thick casserole and sauté the onion, garlic and celery for 6-7 minutes. Remove from the pan.
2. Brown the sausages in the same pan until evenly browned.
3. Return the onions, garlic and celery and add the apples, butternut and flour.
4. Cook for a few minutes, stirring to prevent the flour from sticking to the base of the pan. 5. Pour in the stock, stir and bring to a simmer.
6. Stir in the mustard and thyme and simmer gently, uncovered, for 35-40 minutes.
7. Five minutes before the dish is ready, stir in the shredded cabbage.
8. Serve with creamy mash. |
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| Tip: |
| Richmond Sausages gave me the recipe but you could obviously use other sausages if you want to. :)It tastes scrummy whatever! |
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| Prep Time: 15 mins |
| Cook Time: 45 mins |
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