Apple, Richmond Sausage and Butternut Squash Pot-roast

Name: Apple, Richmond Sausage and Butternut Squash Pot-roast
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: 2 tbsp Olive Oil; 1 Red Onion, peeled and sliced; 2 Garlic cloves, peeled and sliced; 8 Richmond Thick Sausages; 3 Eating Apples, peeled, cored and thickly sliced; 250g Butternut Squash, peeled and cut into bite-sized chunks; 2 tbsp Plain flour; 900ml Vegetable or Chicken Stock; 2 tsp Wholegrain Mustard; 4 Sprigs of Thyme; ½ Small savoy cabbage, shredded; Seasoning to serve; Mashed Potatoes to serve

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Cook: 50 mins

Serves: 4

Ingredients

2 tbsp Olive Oil
1 Red Onion, peeled and sliced
2 Garlic cloves, peeled and sliced
8 Richmond Thick Sausages
3 Eating Apples, peeled, cored and thickly sliced
250g Butternut Squash, peeled and cut into bite-sized chunks
2 tbsp Plain flour
900ml Vegetable or Chicken Stock
2 tsp Wholegrain Mustard
4 Sprigs of Thyme
½ Small savoy cabbage, shredded
Seasoning to serve
Mashed Potatoes to serve

Accompaniment

Description

Rich warm sausage casserole served with creamy mash

Method

1
1. Heat the oil in a pan or thick casserole and sauté the onion, garlic and celery for 6-7 minutes. Remove from the pan.
2. 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.
3. 5 minutes before ready stir in the shredded cabbage and
4. Serve with creamy mash.