Sausages with oregano, mushrooms & olives

Contains pork – recipe is for non-Muslims only
Mash is a must for a winning sausage dish, give it a boost with this easy one-pot stew

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 264
  • fat 12g
  • saturates 16g
  • carbs 12g
  • sugars 4g
  • fibre 4g
  • protein 20g
  • salt 2.19g


  • 450g pack reduced-fat sausages
  • 1 tsp sunflower oil
  • 2 tsp dried oregano
  • 2 garlic cloves, sliced
  • 400g can chopped or cherry tomatoes
  • 200ml beef stock
  • 100g pitted black olives in brine
  • 500g pack mushrooms, thickly sliced


Keep the sausages on a gentle heat as they can burn easily with less fat.


  1. Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.

  2. Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.

  3. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

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