Pork sausages with casserole of pumpkin, sage and butterbeans

Merriless Parker combines sausages with a tasty pumpkin stew to create a robust dish, ideal cold weather comfort food
By Merrilees Parker
Pork sausages with casserole of pumpkin, sage and butterbeans
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp light olive oil
  • 12 best quality pork sausages
  • 50 g unsalted butter
  • 700 g pumpkin, or butternut squash, seeded and cut into 1cm dice
  • 1 onions, finely sliced
  • 1 clove garlic, crushed
  • 3 tbsp sage, fresh
  • 1 tbsp Dijon mustard
  • 300 ml chicken stock
  • 400 g tinned butter beans, drained and rinsed
  • 1 pinches black pepper
  • 2 tbsp parsley, freshly chopped


1. Heat the oven to 200ÂșC/gas 6. Heat the olive oil in a heavy-based, ovenproof dish. Fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm. 2. 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 the pumpkin from the pan and keep warm. 3. Add the onion and fry for 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 stir well. 4. Return the pumpkin to the pan with the stock and the butter-beans. Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer. 5. Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with parsley and serve immediately.

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