I was delighted to be asked by Debbie and Andrew's Sausages to create a harvest themed recipe to celebrate their #MakeMySausage Competition.
They're inviting everyone from food bloggers to sausaholics to describe their perfect sausage – something out-of-this-world fantastic – a sausage dreams are made of, following Andy Bates mantra of ‘quality ingredients, freshness and superb taste’.
Debbie and Andrew's will choose their favourite entry and get to work making the winning sausage dream come true, using only the best British meat, made from farms that meet the Red Tractor standard.
The winning sausage will be sold during the 2016 roadshow, reaching 500k people around the UK. The winner will also receive one pack of their winning flavour, and a years supply of Debbie and Andrew's sausages of their choice! Enter here or post your entry on twitter with the hashtag #MakeMySausage
Our favourite Debbie and Andrew's sausage is the Harrogate 97% Pork Sausage which is wheat, gluten, and dairy free.
My husband and I devoured this dish for a hearty lunch, with plenty of leftovers stashed in the freezer, so it would easily feed all 6 of us for dinner. Quick to make, filling and thrifty, a great weeknight or weekend dinner option when it's chilly outside and comfort food is required.
Courgette, Sausage, and Rice Stuffed Squash
2 or 3 small round squashes, depending on how many people you are feeding
6 good quality pork sausages
2 large courgettes, finely sliced
2 peppers, finely diced (any colour will do)
2 tins chopped tomatoes, I used 440g tins with added chilli but plain would be fine
1 pouch microwave rice, I used wholegrain brown rice
Preheat your oven to 200C/180C/Gas Mark 6/400F. Line a baking tray with non-stick baking paper. Slice your round squash in half. Scoop out the seeds and stringy bits in the centre. Rub a little oil onto the cut surfaces of the squash then place face down on the baking tray. Bake for approximately 30 - 45 minutes or until the squash is tender.
Whilst the squash are baking, make the filling. Squeeze the sausage meat out of the skins into a large pan set over a moderate heat. Break the sausage meat up as it cooks, you want a fairly fine mince like consistency. Once the sausage is no longer pink, add the finely sliced courgette and diced pepper, cook until tender. Pour in the tinned tomatoes and add the pack of cooked rice. Cook for 5 minutes until slightly thickened.