Roast sausage and squash with mustard and sage is a really tasty, quick and easy recipe perfect for people in a rush in the evening. It is also super thrifty so light on your pockets!
- 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 mashed potato
- 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 mash and the pan juices.
David Naylor is the editor of the Thinking Thrifty blog. He is a frugal, nifty thrifty money saver. He is also a contributor to Clear Debt, ICOUNT Money and M1 Debt Advice blogs offering financial tips and advice.
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