Sausages with oregano, mushrooms & olives
Mash is a must for a winning sausage dish, give it a boost with this easy one-pot stew
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 450g pack reduced-fat sausages
- 1 tsp sunflower oil
- 2 tsp dried oregano
- 2 garlic cloves, sliced
- 400g can chopped or cherry tomatoes
- 200ml beef stock
- 100g pitted black olives in brine
- 500g pack mushrooms, thickly sliced
Tip
Keep the sausages on a gentle heat
as they can burn easily with less fat.
Method
-
Using kitchen scissors, snip the sausages into
meatball-size pieces. Heat a large pan and fry
the pieces in the oil for about 5 mins until
golden all over.
-
Add the oregano and garlic,
fry for 1 min more, then tip in the tomatoes,
stock, olives and mushrooms.
-
Simmer for
15 mins until the sausages are cooked
through and the sauce has reduced a little.
Serve with mashed potato or pasta.
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