One pot cooking it’s at its best with this tasty dish for sausages, cooked in a simple rich onion and tomato sauce. This was one of my favourite dishes growing up as my mother cooked it many nights as a simple and quick economic dinner option. The roast pumpkin and green pea smash is a great option instead of mash potato and makes a fantastic side for grilled chicken, or fish.
Preheat the oven to 200c
Cut the pumpkin into largish chunks about 4-5cm and spray or drizzle with a little oil, roast them for 20 minutes until golden and cooked through. Heat a small saucepan and add in the butter, sweat off the spring onions for a couple of minutes then add the green peas and cook for 5 minutes, season with salt and pepper and with a fork partially mash the peas with the pumpkin.
For the sausages, heat a non-stick pan over a moderate temperature and brown the sausages on all sides, cooking them for about 10 minutes. Remove them from the pan and set aside. Into the same pan add in the sliced onions and the garlic and sauté for 3-4 minutes.
Add in the diced tomatoes and then fill one tin ½ way with water and swish out both tins adding this water to the pan. Add in the herbs, tomato paste, worcestershire sauce and simmer for 10 minutes. Season with salt and pepper and add the sausages back into the pan, continue to simmer for another 15 minutes until the sauce has thickened.
Turn off the heat and let the sausages sit in the sauce for a few minutes before serving with the mash.