Beef Sausages & Mushroom Gravy

Beef Sausages & Mushroom Gravy

with Pumpkin Gratin & Greens

Pub Bistro
Read more

Sweet caramelised onions take these beef sausages to the next level in this hearty dinner that feels like a hug. Complete with a Parmesan-topped pumpkin and sage gratin, and of course, gravy.


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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin

1 packet

caramelised onion & parsley beef sausages

(ContainsSulphitesMay be present Milk, Sesame, Soy)

1 bag


3 clove


1 bag


1 packet

light thickened cream


1 bag

sliced mushrooms

2 packet

grated Parmesan cheese


1 sachet

gravy granules

(ContainsSulphites, Gluten, SoyMay be present Milk, Sesame, Tree Nuts, Peanuts)

Not included in your delivery

olive oil

20 g



1 tbs

plain flour


½ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3944 kJ
Fat67.1 g
of which saturates37.8 g
Carbohydrate41.2 g
of which sugars22.4 g
Protein41.5 g
Sodium1601 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Peel the butternut pumpkin, then cut into thin slices. Place the pumpkin in a large baking dish, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes.


While the pumpkin is roasting, place the caramelised onion & parsley beef sausages on a lined oven tray. Bake for 10 minutes, then turn the sausages and continue baking until browned and cooked through, 10-15 minutes. Meanwhile, thinly slice the sage leaves. Finely chop the garlic. Roughly chop the silverbeet.


Heat a large frying pan over a medium heat, then add the butter, sage and 1/2 the garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the light thickened cream, until smooth. Stir in the grated Parmesan cheese and a pinch of pepper. Pour the sauce over the pumpkin in the baking dish, then bake until golden and bubbling, 10-15 minutes.


While the gratin is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the silverbeet and remaining garlic and cook, until fragrant and wilted, 1-2 minutes. Transfer to a bowl. Cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the mushrooms and cook, tossing, until browned and softened, 6-8 minutes. Add the gravy granules and the water and cook, stirring until the gravy is smooth and slightly thickened, 1-2 minutes.


Divide the beef sausages, pumpkin gratin and silverbeet between plates. Spoon the mushroom gravy over the sausages to serve.