Sausages with roast pump­kin and pea smash

Isis Town and Country - - Life Easy Eating -

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.


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