Sausage, Pumpkin and Sage Casserole is a modern British recipe for a classic casserole of sausages, onions, pumpkin flesh, cannellini beans and sage in a tomato and chicken stock base that makes and excellent meal for Halloween or Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage, Pumpkin and Sage Casserole.
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Ingredients:
50g butter
6 good-quality sausages
1 onion, thinly sliced
3 banana shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp fresh sage, finely chopped
1 small pumpkin, peeled, de-seeded and cubed
1 tbsp white wine vinegar
1 tsp caster sugar
200g tinned, chopped, tomatoes
400g cooked cannellini beans (tinned are fine)
500ml chicken stock
salt and freshly-ground black pepper, to taste
2 tbsp chopped flat-leaf parsley, to serve
Method:
Melt half the butter in a large casserole dish then add the sausages and fry until well browned all over (about 5 minutes). Now add the remaining butter along with the onions and shallots. Fry for about 3 minutes, or until soft then ad the garlic and sage leaves. Continue cooking for a further 3 minutes, stirring frequently.
Add the pumpkin at this point and stir the mixture until thoroughly combined. Increase the heat to high and add the vinegar. Now continue cooking until almost all the liquid has evaporated away. Stir in he sugar and tomatoes at this point, along with the cannellini beans and the stock. Season to taste with salt and black pepper then bring the mixture to a boil.
Cover with a lid and transfer the dish to an oven pre-heated to 180°C. Continue cooking for about 60 minutes, or until the sausages are cooked through and the pumpkin is tender. When done, divide the casserole between two large bowls, garnish with the chopped parsley and serve.
