Sausages with oregano, mushrooms & olives

Note: I blogged this recipe and then? Then I lost the freaking photo that accompanies it. I’m sure it will turn up and some point and I’ll add it in then, or else, I’ll pap it next time I make it!  

You know when you cook something that you’re not quite sure you’re going to like and then when you do it’s a success? Yep, this was one of those times!

I was a bit worried about this as there’s so much that could go potentially wrong – well, not really, it’s quite simple but it could wrong in terms of Mr M absolitely hating it! It was fine though, more than fine, we both really enjoyed it and it will probably become a regular in the house of M. I was shocked that he ate up the olives without complaining!

This recipe serves 4.

Sausages with Oregano, Mushrooms and Olives

Ingredients

450g pack reduced-fat sausages
1tsp sunflower oil
2tsp dried oregano
2 garlic cloves, minced
400g can chopped tomatoes
200ml beef stock
100g pitted black olives in brine
500g park mushrooms, thickly sliced

Method

Using kitchen scissors, cut the sausages into small meatball-sized pieces. Heat a large pan and fry the sausage pieces in the oil for about 5 minutes until golden brown all over.

Add in the oregano and garlic and fry for a further minute before tipping in the tomatoes, beef stock, olives and mushrooms.

Simmer for fifteen minutes until the sausages are cooked all the way through and the sauce has started to reduce a little.

I served this with a pile of mashed potato and it was yum!

love & kisses

Mrs M x

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