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Caramelised red onion sausage and mash

  • 4.33 Star
  • Timer Prep 20 min
    Cook 45 min
  • Chart 535.0 cal/
  • Chef hat Easy


Slice the top off the garlic bulbs. Peel, deseed and cut the butternut squash into chunks. Chop the rosemary leaves.


  1. 1 Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
  2. 2 Toss the squash and garlic bulb in 1 tbsp olive oil, season and roast for 30 minutes.
  3. 3 Sprinkle over the rosemary and roast for a further 10-15 minutes.
  4. 4 Meanwhile, use the remaining oil to grease a pan and fry the sausages for 10-15 minutes until cooked through.
  5. 5 Lift out the sausages, then add the caramelised onions and flour to the pan and stir for 30 seconds.
  6. 6 Pour in the stock and bring to a simmer, then return the sausages to the pan.
  7. 7 Squeeze out the garlic and roughly mash with the butternut squash and butter.
  8. 8 Serve with the sausages and caramelised onion gravy.

3 Reviews

  • Jeff

    Next time I'll substitute chicken stock, but we liked the dish nevertheless.

  • Tracy

    Very nice but a little too sweet...will try again with less chutney 👍

  • Joe

    Soo good…followed the advice of chicken stock substitute and decrease on chutney and it was epic. I got herby sausages and it complimented the flavour

  • Average per serving
  • Calories 535.0kCal
  • Fat27.6g
  • Saturated9.0g
  • Salt1.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg