Pork sausages with balsamic onions

Pumpkin mash makes a sweet and colourful bed for bangers and caramelised red onions.

• 1.2kg butternut pumpkin, peeled, deseeded, coarsely chopped
• 1 tablespoon olive oil
• 8 Peppercorn thick pork, ginger & shallot sausages
• 2 red onions, halved, thinly sliced
• 2 tablespoons balsamic vinegar

Energy 2922kJ	Fat saturated 18.00g
Fat Total 48.00g	Carbohydrate sugars 20.00g
Carbohydrate Total 32.00g	Dietary Fibre 10.00g
Protein 31.00g	Cholesterol 122.00mg
Sodium 1311.44mg

All nutrition values are per serve.

1. Step 1

   Place the pumpkin in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes or until soft. Transfer to a bowl. Use a potato masher or fork to mash until almost smooth. Season with salt and pepper.

2. Step 2

   Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the sausages to the pan and cook, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

3. Step 3

   Add the onion to the pan and cook, stirring, for 3 minutes or until the onion softens slightly. Add the vinegar and cook, stirring, for 1 minute or until heated through. Divide the mash among serving plates. Top with the sausages and spoon over the onion mixture. Season with pepper to serve.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.