Sausage, Pumpkin And Sage Casserole
This hearty pumpkin, sausage, and cannellini bean casserole is a comforting dish that's perfect for chilly evenings. The sausages are seared to a golden-brown perfection and then simmered with aromatic sage, onions, and garlic, creating a flavorful base for the tender pumpkin and creamy beans. A touch of vinegar adds a nice tanginess to the dish, while a rich chicken stock brings all the flavors together. Garnished with fresh parsley, this casserole is a wholesome and satisfying meal that's sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 50g/1¾oz butter
- 6 good-quality sausages
- 1 onion
- 3 banana shallots
- 2 garlic
- 1 tbsp chopped fresh sage
- 1 small pumpkin
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- 200g/7oz canned chopped tomatoes
- 400g/14oz canned cannellini beans
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
- 2 tbsp chopped fresh flatleaf parsley
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.
- Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.
- Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.
- Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper.
- 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.
- To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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