Sausages with oregano, mushrooms & olives

• pack reduced-fat sausage↗450g g
• sunflower oil↗1 tsp tsp
• dried oregano↗2 tsp tsp
• garlic cloves↗2

  sliced

• can chopped or cherry tomato400g g
• beef stock↗200ml ml
• pitted black olives↗100g g

  in brine

• pack mushroom↗500g g

  thickly sliced

Step-by-step instructions

1. 1

   Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.

2. 2

   Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.

3. 3

   Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.