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I don't know about you, but the arrival of May always makes me want to start eating healthy foods. It's probably the imminent arrival of bikini season which pushes me over the edge, or perhaps it's the endless pics of celebs parading along a beach that does it...
Whatever the reason though, I always seem to tire of salad or grilled meat and veg. Honestly, doesn't everyone? So, with that in mind, both hubby and I were thrilled to discover this delicious recipe for Sausages with Oregano, Mushrooms and Olives. Not only is it super healthy and quick to make, but it's also incredibly filling and satisfying when served up with sweet potato mash.
If you're in the mood for it, which we were, add a splash of red wine for a bit of extra depth.
Enjoy!
Sam x
Ingredients:
450g pack reduced-fat sausages
1 tsp sunflower oil
2 tsp dried oregano (I used mixed herbs instead and it worked perfectly)
2 garlic cloves, sliced
400g can chopped tomatoes
200ml beef stock
100g pitted black olives in brine
500g pack mushrooms, thickly sliced
1) Take a pair of scissors and snip the sausages into meatball-size pieces. Next, heat a large pan and fry the sausage chunks in oil for about 5 mins, or until golden all over.
2) Toss in the oregano and garlic and fry for a further minute, then tip in the tomatoes, stock, olives and mushrooms.
3) Simmer for around 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
