Sausages with Asparagus, Squash and Courgette Ribbons

Here is a sausage recipe unlike one you might have seen before.  It’s certainly a change from the usual bangers and mash! Weight-loss surgery friendly,  the sausages are teamed with oven-roasted vegetables and pumpkin seeds. The fresh thyme also lifts this simple dish into the luxury class.

 

SAUSAGES WITH ASPARAGUS, SQUASH AND COURGETTE RIBBONS

Ingredients

250 g butternut squash cut into ribbons with a cheese slicer or potato peeler

200g courgette, sliced into ribbons as above

100g asparagus spears, cut in half vertically through the stem

25g sun-dried tomatoes, chopped

25g pumpkin seeds

5 sprigs fresh thyme

4 Debbie and Andrews sausages

1 tsp virgin olive oil

freshly ground black pepper

Method

1.  Preheat the oven to 180 c/gas mark 4.

2.  Place the squash and courgette ribbons on a non-stick baking sheet. Top with the asparagus and sprinkle with the sun-dried tomatoes, pumpkin seeds and thyme. Cover with foil and cook for 20 minutes.

3.  Meanwhile, place the sausages on another non-stick sheet and cook for 25 minutes, turning over after 15 minutes.

4.  Remove the foil from the vegetables, drizzle with the oil and season with black pepper to taste. Return to the oven and cook for a further 10 minutes.

5.  Serve the cooked sausages with the roasted vegetables.

SERVES 2

WLS PORTION: 1/2

CALORIES:  465

PROTEIN:  36.8g

CARBOHYDRATE:  15.4g

FAT:  21g

Image courtesy of Debbie and Andrews sausages www.debbieandandrews.co.uk