A hearty winter warmer, this casserole is a wonderful dish to enjoy slowly cooking on a languid Sunday and is best made with the finest quality sausages. It tastes great when enjoyed with a glass of red wine. The dates add a silky sweet and delicious finish. .
Ingredients 2 x tbsps fresh sage
1 x onion
3-4 x small shallots
I x small pumpkin
6 x fresh good quality organic sausages
3 x cloves of garlic
1 x 200g can butter or cannelini beans
1 x tbsps balsamic vinegar
500ml vegetable or chicken stock
5 x large dates
Chopped fresh parsley
Cous cous, rocket leaves and crusty bread to serve
Preheat the oven to 180.
Peel and finely chop the onion.
Peel and finely chop the shallots.
Finely chop the fresh sage and peel and finely chop the garlic.
Peel and de seed the pumpkin, chopping it into chunks
Take a fork and prick the skin of the sausages all over.
Melt the butter in a casserole dish then add the sausages.
Cook for about 6-8 minutes, turning all the time so that the outside of the sausages are evenly cooked and golden.
Add the garlic, onions, sage and shallots to the sausages and cook for a further 5 minutes, turning constantly.
Add the pumpkin and stir.
Add the balsamic vinegar then cook on high until the liquid has evaporated.
Drain and rinse the cannelini beans then add to the pan, along with the chopped tomatoes.
Add the stock and then season.
Bring to the boil then take the pan off the heat.
Transfer the pan to the oven and cook, uncovered, for 45 mins.
Add the dates to the casserole mix and cook for 15 mins further.
Being careful when taking the pan out of the oven, ladle spoonfuls onto plates or bowls and share out the sausages to be fair!
Serve over cous cous with chopped fresh parsley and a few rocket leaves and delicious chunky bread for dipping.