Sausage, Sage, and Pumpkin Casserole
Sausage, Sage, and Pumpkin Casserole

Ingredients

Method

  • 50g butter
  • 6 quality sausages
  • 1 sliced onion
  • 3 chopped shallots
  • 2 chopped garlic cloves
  • 1 tbsp chopped sage
  • 1 small pumpkin or squash, deseeded and cut into chunks
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 200g tin of chopped tomatoes
  • 400g tin of cannellini beans, drained
  • 500ml chicken stock
  • Salt and pepper
  • 2 tbsp chopped parsley
  • Preheat the oven to 180C. Heat half the butter in a casserole, and fry the sausages for 5 minutes until golden. Add the rest of the butter, the onions, and the shallots, and fry for 3 mins. Add the garlic and sage, fry for 3 mins more, then chuck in the pumpkin chunks. Stir well to combine, add the vinegar, and cook for a few minutes more.
  • Add the tomatoes, sugar, beans, and stock, and season well. Bring to the boil, then transfer to the oven for an hour. When ready, serve in large bowls with a sprinkling of parsley.
2 hr
4 serving
This recipe pairs perfectly with the Spinifex Tempranillo 2019 from Barossa Valley, Australia.

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