Pumpkin and sausages:
Medium sausage 700 gr,
1 onion,
2 garlic,
chopped sage,
2 tsp dried or
2 tbs Dijon mustard
600 ml stock
1 can chickpeas
1. Grilled sausages,
2. fry onion and garlic then add squash for 10 minutes,
3. stir in sage and mustard, put stock and peas, season salt and pepper, boil,
4. Simmer for 20 minutes.
Sprinkle with parsley and serve with warm rolls possibly more liquid
No comments:
Post a Comment