Apple, Sausage and Butternut Squash Pot-Roast

Apple, Sausage and Butternut Squash Pot-Roast

Apple, Sausage and Butternut Squash Pot-Roast

Serves 4


Ingredients:

2 tbsp olive oil
1 red onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 x pack 8 Richmond Thick Sausages
3 eating apples, peeled, cored and thickly sliced
250g butternut squash, peeled and cut into bite-size chunks
2 tbsp plain flour
900ml vegetable or chicken stock
2 tsp wholegrain mustard
4 sprigs thyme
½ small savoy cabbage shredded
Seasoning
Mashed potatoes to serve


Method:

Heat the oil in a pan or thick casserole and sauté the onion, garlic and celery for 6-7 minutes.  Remove from the pan.

Brown the sausages in the same pan until evenly browned.  Return the onions, garlic and celery and add the apples, butternut and flour.

Cook for a few minutes, stirring to prevent the flour from sticking to the base of the pan.  Pour in the stock, stir and bring to a simmer.

Stir in the mustard and thyme and simmer gently, uncovered, for 35-40 minutes.

5 minutes before ready stir in the shredded cabbage and

Serve with creamy mash.

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