Pumpkin & Sausage Casserole

I was browsing the net for Halloween recipes and came across this one. We did this casserole on Halloween weekend and loved it. It is so comforting and warm. Pumpkins around Halloween are very very cheap so we make sure we buy the biggest one for as cheap as £1. Make sure you use good quality sausages (for all our followers in Malta, Maltese sausages will do just fine)...we used Pork & Apple sausages. You can top it up with a dollop of sour cream or why not serve it with some mashed potatoes. So give it a go...you will need...

• 50g butter
• 6 medium sized good quality sausages
• 1 onion, finely sliced
• 3 banana shallots [small elongated shaped shallots], finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried sage
• 800g diced pumpkin
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 1 can chopped tomatoes
• 1 tbsp tomato puree in 100ml boiling water
• 400g can Cannellini beans, drained & rinsed
• 400ml chicken stock or 1 cube 400ml boiling water
• Salt & ground black pepper, to taste
• 2 tbsp chopped parsley, to serve
• 4 tbsp sour cream, to serve

How to...

1. Preheat the oven to 180°/Gas mark 4.
2. Heat half the butter and fry the sausages on medium heat until browned, about 4-5 minutes.
3. Add the remaining butter and add the onions, shallots and fry for a further 3 minutes until softened. Add the garlic and sage and cook for a further 3 minutes always on medium heat.
4. Add the pumpkin and tomato puree with water. Stir the mixture thoroughly but slowly. Add the vinegar and increase the heat to high and heat until nearly all the liquid has evaporated.
5. Add the sugar, beans, chopped tomatoes, stock, salt & pepper. Stir well and bring the pot to boil.
6. Turn off the heat and put into a large casserole. Put in the oven for about an hour or until the pumpkin is soft and cooked.
7. Ladle into bowls and top with a dollop of sour cream and chopped parsley or mashed potatoes.

Enjoy!!

R&A