Sausages with oregano, mushrooms & olives
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.227 ratingsRate
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Mash is a must for a winning sausage dish, give it a boost with this easy one-pot stew
Easily halved
Freezable
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Champ
A star rating of 4.4 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
450g pack reduced-fat sausage
-
1 tsp sunflower oil
-
2 tsp dried oregano
-
2 garlic cloves
sliced
-
400g can chopped or cherry tomato
-
200ml beef stock
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100g pitted black olives
in brine
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500g pack mushroom
thickly sliced
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Nutrition: per serving
- kcal264
- fat12g
- saturates16g
- carbs12g
- sugars4g
- fibre4g
- protein20g
- salt2.19g
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Method
-
step 1
Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
-
step 2
Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
-
step 3
Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
RECIPE TIPS
TIP
Keep the sausages on a gentle heat as they can burn easily with less fat.
Recipe from Good Food magazine, February 2008
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A star rating of 4.5 out of 5.227 ratings
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