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Export 10 ingredients for grocery delivery
Step 1
Melt 40g of the butter in a large non-stick frying pan over medium-low heat until foaming. Add the onion and garlic and cook, stirring occasionally, for 20 minutes or until onion is very soft. Add the sugar and cook, stirring occasionally, for 5 minutes or until sugar dissolves and onion caramelises. Add the vinegar and stock and cook, stirring, for 5-7 minutes or until sauce thickens slightly. Remove from heat and stir in the thyme. Taste and season with salt and pepper.
Step 2
Meanwhile, cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a medium saucepan and add the cream and the remaining butter. Use a potato masher or fork to mash until smooth. Taste and season with salt and pepper. Place over low heat and cook, stirring, for 2 minutes or until heated through.
Step 3
Heat a large frying pan over high heat. Add the sausages and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through.
Step 4
Divide the pumpkin mash among serving plates. Top with sausages and caramelised onions. Serve immediately with steamed green beans.