Sausages with oregano, mushrooms & olives


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


  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.