Sausage, Pumpkin and Sage Casserole

A comforting autumn casserole featuring sausages, pumpkin, and cannellini beans simmered in a rich tomato and sage broth.

Dinner Comfort Food Autumnal Casserole Sausage Pumpkin

Estimated Nutrition

Calories

605.1

kcal / serving

2420.4 kcal total

Carbs

37.6g

per serving

150.2 g total

Fat

39.1g

per serving

156.4 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

Butter

LegumesPulses

400

Cannellini Beans

canned, drained, rinsed

Liquids

500

Chicken Stock

Meat

piece

Sausages

good-quality, pricked several times with a fork

NutsSeeds

clove

Garlic

peeled, finely chopped

tbsp

Sage

chopped, fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

chopped, to serve

Vegetables

piece

Onion

peeled, thinly sliced

piece

Banana Shallots

peeled, finely chopped

piece

Pumpkin

small, peeled, seeds removed, cut into equal-sized pieces

200

Chopped Tomatoes

canned

Method

Preheat the oven to 180°C.

Heat half the butter in a large casserole dish and fry the sausages until golden-brown.

Add remaining butter, onion, and shallots and fry until softened.

Stir in the garlic and sage and cook for three minutes.

Add the pumpkin and combine before adding the white wine vinegar over high heat.

Simmer until the vinegar has mostly evaporated.

Stir in sugar, tomatoes, cannellini beans, and stock then season with salt and pepper.

Bring to a boil and transfer the casserole to the oven for one hour.

Serve in bowls sprinkled with fresh flatleaf parsley.