Sausages with roast pumpkin and pea smash
Serves 4 Ingredients
8 good quality sausages 2 brown onions, sliced, 1 clove garlic, minced 2 x 400g tins of diced tomatoes ½ tsp of dried mixed herbs, 1 tsp of tomato paste 1 tbs Worcestershire Sauce Salt and pepper Pumpkin and pea smash: 500g pumpkin, seeded and peeled 1 tbs butter, 3 spring onions, sliced thinly 2 cups frozen peas, defrosted Salt and pepper
Preheat the oven to 200°C. Cut the pumpkin into largish chunks about 4-5cm and spray or drizzle with a little oil, roast them for 20 minutes until golden and cooked through. Heat a small saucepan and add in the butter, sweat off the spring onions for a couple of minutes then add the green peas and cook for 5 minutes, season, and with a fork, partially mash the peas with the pumpkin. Heat a non-stick pan over a moderate temperature and brown the sausages on all sides, cooking them for about 10 minutes. Remove them from the pan and set aside. Into the same pan, add in the sliced onions and the garlic and sauté for 3-4 minutes. Add in the diced tomatoes and then fill one tin ½ way with water and swish out both tins, adding this water to the pan. Add in the herbs, tomato paste, Worcestershire sauce and simmer for 10 minutes. Season with salt and pepper and add the sausages back into the pan. Simmer for another 15 minutes.