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
Serena says
How do I know what the WLS portion size should be?
CAROL says
Serena the WLS PORTION size is usually a fraction of the normal portion size. So if a recipe serves 4 then a normal portion is 1/4 of the recipe. Therefore if I have gone on to say the WLS portion is 1/2 then this is half the normal portion size (i.e. one eighth of the recipe). I have done this for a number of reasons – recipes are for everyone to enjoy both wls patient and their family. Plus many who use these recipes are also pre-op and so require a normal portion before surgery. My calculation of the WLS (say 1/3 of normal portion or 1/2 for example) is based purely on experience – some patients will be able to eat more and some less. It will also depend upon stage and time after surgery too. Hope this explains everything. C x