A slow, generous one-pot casserole built around our organic pork sausages, with sweet roasted pumpkin, smoked paprika and sage. Autumn comfort, done properly.
Search description: Sausage and pumpkin casserole recipe with The Organic Butchery’s organic pork sausages, smoked paprika, sage and cannellini beans. A one-pot autumn supper.
Some dishes are worth giving an hour to, and this is one of them. Our Organic Pork Sausages are browned until deeply golden, then braised slowly with pumpkin, smoked paprika and sage until the sauce turns rich and glossy. It’s a one-pot supper that rewards patience and asks very little of the cook.
Ingredients (Serves 4)
- 400g The Organic Butchery Organic Pork Sausages
- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed (optional)
- 600g pumpkin or butternut squash, peeled and cut into 3cm chunks
- 150ml dry white wine (or extra stock)
- 400g tin chopped tomatoes
- 300ml chicken stock
- 400g tin cannellini beans, drained
- A small bunch of sage, leaves picked
- 2 sprigs of thyme
- 2 handfuls of cavolo nero or kale, stalks removed
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 180°C (160°C fan).
- Heat 1 tbsp of the oil in a large ovenproof casserole over a medium-high heat. Brown the sausages all over for 6 to 8 minutes, then lift them out onto a plate.
- Add the remaining oil and the onions to the pan and cook gently for 8 minutes until soft and caramelised at the edges. Add the garlic, smoked paprika and fennel seeds and cook for 1 minute.
- Pour in the wine and let it bubble for 2 minutes, scraping up the flavour from the bottom of the pan.
- Add the pumpkin, tomatoes, stock, beans, thyme and half the sage. Season well, then return the sausages to the pan, nestling them into the sauce.
- Cover and cook in the oven for 40 minutes, then remove the lid and cook for a further 15 minutes, until the pumpkin is tender, the sauce has thickened and the sausages are cooked through.
- Stir through the cavolo nero for the last 5 minutes. Meanwhile, fry the remaining sage leaves in a little oil until crisp.
To Serve
Bring the casserole to the table in its pot, scattered with crisp sage. Serve with buttery mash, soft polenta or thick slices of toasted sourdough to mop up the sauce.
Why The Organic Butchery Sausages?
Our sausages are made with organic pork and a careful balance of seasoning, so the quality of the meat leads every mouthful. Braised slowly, they give their flavour to the whole dish, which is exactly what a good casserole needs.
