Sausages with Pan-roasted Vegetables

8 ProPoints per serving

Sausages with Pan-roasted VegetablesSausage with Pan-Roasted Vegtables

Serves 2

  • 1 Red Onion
  • 250g Sweet Potato
  • 250g Butternut Squash
  • 4 Sausages
  • 3 Tomatoes
  • 1 tsp Sage
  1. Fry red onion for 2 minutes
  2. Add the butternut squash and sweet potato. Cover and cook for 20 minutes
  3. Grill the sausages for 20 minutes
  4. Add the tomatoes for the last 10 minutes
  5. Stir in the sage to the sweet potato
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Pea, Sausage & Cherry Tomato Red Pesto Pasta

14 ProPoints Per Serving (331 Calories)

Pea, Sausage & Cherry Tomato Red Pesto PastaPea, Sausage & Cherry Tomato Red Pesto Pasta

Serves 4

  • 300g Pasta
  • 6 Sausages
  • 400g Peas
  • 12 Cherry Tomatoes
  • 3tbsp Red Pesto
  • 3tbsp Parmesan Cheese
  1. Cook pasta according to the packet instructions
  2. Fry sausages for 10-15 minutes
  3. Add the peas to a pan of boiling water and simmer for 3 minutes
  4. Slice the sausages into chunks and add to the pasta with the rest of the ingredients
  5. Top with the cheese

Sausage with Apple & Mustard

11 ProPoints (403 Calories)

Sausage with Apple & MustardSausage with Apples & Mustard

Serves 2

  • 4-6 Sausages
  • 1 Onion
  • 1 Eating Apple
  • 2 tbsp Sweet Chutney
  • 1 Stock Cube
  • 250ml Boiling Water
  • 1 tsp of Mustard
  • 280g Potatoes
  1. Fry the sausages until they are brown. Take them out of the pan.
  2. Fry the onions and potatoes until begin to brown
  3. Dissolve stock cube in the mug and add to pan
  4. Add the apples, chutney, mustard and sausages. Simmer for 10-15minutes

Sausage Rolls

4 ProPoints Per Serving (150 calories)

Sausage Rolls

Serves 6

  • 4 Pork Sausages
  • 1 Onion (Finely Slices)
  • 50g Courgette (Grated)
  • 1tsp Sage
  • 50g Carrot (Grated)
  • 150g Puff Pastry
  1. Preheat the oven to gas mark 6 (200c)
  2. Skin the sausages and mix with the onion, courgette, carrot and sage. Season.
  3. SMake a 32cm x 10cm rectangle out of the puff pastry
  4. Arrange the sausage along one side of the pastry and fold the pastry over
  5. Press the edges together and bake for 20-25 minutes

Dublin Coddle

10 propoints per serving.

Dublin Coddledublin

Serves 4

  • 4 slices Bacon
  • 454g Pork and Leek Sausages
  • 1 Onion (Sliced)
  • 875g Potatoes (Thickly Sliced)
  • 1tsp Parsley
  1. Preheat the oven to Gas 4 (180°C).
  2. Cut the bacon into thick slices.
  3. Bring 1.2 Litre water to the boil. Add the bacon and sausages and leave to simmer for 5 minutes
  4. Drain, reserving the cooking water. Place the meat into a large, deep ovenproof dish.
  5. Arrange the onions and potatoes around and scatter over the parsley.
  6. Season and then pour over enough of the cooking liquid to just cover.
  7. Tuck a piece of buttered grease-proof paper on top and cook in the oven for 1hr – 1hr 15mins until the liquid has nearly boiled away and the vegetables are soft.