Sausage Pumpkin Stew

Ingredients

• pork sausages (high fat content) — 400g
• pumpkin, peeled and cubed — 600g
• onion, diced — 1 medium
• vegetable oil — 1 tbsp
• vegetable stock — 700ml
• dried sage — 1 tsp
• double cream — 100ml
• plain flour — 1 tbsp

Method

1. 1

   Heat the vegetable oil in a large heavy-based pot over medium heat.

2. 2

   Remove the sausage meat from the casings, add to the pot and fry until browned, breaking it up with a wooden spoon.

3. 3

   Add the diced onion and cook until soft and translucent, about 5 minutes.

4. 4

   Stir in the plain flour and cook for 1 minute to remove the raw flour taste.

5. 5

   Add the cubed pumpkin and dried sage, stirring to coat the pumpkin in the sausage fat.

6. 6

   Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 30 minutes or until the pumpkin is tender.

7. 7

   Stir in the double cream, simmer for an additional 2 minutes to thicken slightly, then serve hot.