Autumn Sausage and Pumpkin Casserole

Name: Autumn Sausage and Pumpkin Casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 6 organic Cumberland pork sausages; 500ml organic chicken bone broth; 1 small pumpkin, peeled, deseeded and diced; Can chopped tomatoes; Can borlotti beans; 2 onions, thinly sliced; 2 garlic cloves, finely chopped; 50g butter; 2 tbsp white wine vinegar; 1 tsp chopped fresh sage; Sea salt and cracked black pepper; 2 tbsp chopped fresh parsley, to serve

Servings

Prep Time

30 minutes

Cook Time

2 hours

Our meaty Cumberland sausages are paired with sweetly soft autumn pumpkin for a delicious and warming casserole. This recipe works just as well with squash if pumpkins are not available.

Ingredients

6 organic Cumberland pork sausages
500ml organic chicken bone broth
1 small pumpkin, peeled, deseeded and diced
Can chopped tomatoes
Can borlotti beans
2 onions, thinly sliced
2 garlic cloves, finely chopped
50g butter
2 tbsp white wine vinegar
1 tsp chopped fresh sage
Sea salt and cracked black pepper
2 tbsp chopped fresh parsley, to serve

Directions

Preheat the oven to 180ºC
Melt half the butter in a casserole dish on the hob and fry the sausages until golden brown
Add the remaining butter and onions and saute on a low heat until the onions have softened. Then add the garlic and sage, and saute gently for a further few minutes
Add the diced pumpkin and stir well. Increase the heat and add in the white wine vinegar, cooking until most of the liquid has evaporated
Add the borlotti beans, chopped tomatoes and stock. Season and bring to the boil
Transfer the dish to the oven and cook for at least one hour, or until the sausages have cooked through
When cooked, sprinkle with chopped parsley and serve