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44.2p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put the squash, celery, onion, garlic, half the tomatoes and all the rosemary into a large roasting tin. Arrange the sausages on top and drizzle over the oil. Roast for 20 minutes.
Remove from the oven and add the remaining tomatoes, stock, honey, vinegar and beans to the tin. Toss well and roast for a further 15-20 minutes.
TRY IN THE SLOW COOKER
Heat 1 tbsp oil (you only need 1 tbsp for this method) in a frying pan and brown the sausages. Add the squash, celery, onion, garlic, tomatoes and rosemary to the slow cooker. Lay the sausages on top and add the stock, honey and vinegar. Cook for 3 hours on the highest setting, adding the beans for the last hour.
Typical values per serving when made using specific products in recipe
Energy | 1,812kJ/ 434kcals |
---|---|
Fat | 24.3g |
Saturated Fat | 7.9g |
Carbohydrates | 21.7g |
Sugars | 12.9g |
Fibre | 7.2g |
Protein | 32g |
Salt | 2.1g |
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