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Ingredients

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

Method

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.
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.
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.

Pork sausages with balsamic onions

How to make Pork sausages with balsamic onions

Ingredients

Method