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Recipes - Sausage, Pumpkin and Sage Casserole

By Nutri People

Ingredients

  • 50g/1¾oz Omega Excellence Organic Coconut Butter
  • 6 good-quality sausages, pricked several times with a fork (vegetarian sausages can be used, if desired)
  • 1 onion, peeled and thinly sliced
  • 3 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 1tbsp chopped, fresh sage
  • 1 small pumpkin, peeled, seeds removed and cut into equal-sized pieces
  • 1tbsp Omega Excellence Organic Apple Cider Vinegar
  • 1tsp ZyloSweet
  • 200g/7oz canned, chopped tomatoes
  • 400g/14oz canned cannellini beans, drained and rinsed
  • 500ml/18fl oz chicken (or vegetable) stock
  • Salt and freshly ground black pepper
  • 2tbsp chopped, fresh, flat leaf parsley, to serve

Method

  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Heat half the coconut butter in a large casserole dish, over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.
  3. Add the remaining butter, onion and shallots and fry for 3 minutes or until softened. Add the garlic and sage leaves and cook for a further 3 minutes, stirring well.
  4. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the apple cider vinegar. Continue to cook until most of the liquid has evaporated.
  5. Add the ZyloSweet, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper.
  6. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.
  7. To serve, ladle the casserole into two large bowls and sprinkle with the flat leaf parsley. 

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