Pork, Mushroom and Olive One Pot

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A flavoursome meal made from pork sausage pieces fried until golden, then cooked in a tomato, capsicum, mushroom, olive and oregano sauce. Serve with couscous or mashed potatoes.

Cooked pork, mushroom and olive onepot served in the round ceramic dish it was cooked in on a wooden table with a blue napkin and small bowl of couscous to the side. A few basil leaves have been scattered on the onepot as a garnish.

A bit like mince, I often grab a packet of sausages at the supermarket not quite knowing what I'll make with them. And of course sausages taste delicious simply cooked as they are. But if you're looking for something new to make with the humble *snag, why not try my Pork, Mushroom and Olive One Pot?

Simply squish the sausages out of their casings into bite-sized pieces and fry until golden. Then add the veggies and cook everything together until the sauce has reduced. Serve as, is or with freshly cooked couscous, pasta or mashed potato. For more sausage inspo be sure to check out my Curried Sausages or my Potato Top Sausage Pie.

*snag = New Zealand slang for a sausage.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Pork, Mushroom and Olive One Pot

Ingredient notes:

The ingredients to make pork, mushroom and olive onepot on a grey bench top

Sausages: I like to use plain pork sausages for this recipe as there is so much flavour in the sauce.
Mushrooms: Any type of mushrooms can be used in this recipe including white button, brown, portobello or shiitake.
Olives: Likewise with the olives, feel free to use your favourite. Or leave them out altogether if you or your family members don't like them.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Place a large frying pan on a medium heat. Pull the sausage meat out of the casing and divide into small pieces then add to the frying pan. Cook for five minutes until brown on all sides.

Peices of broken pork sasauage being made into bit size meatballs frying in a round ceramic dish

Cooked pork meatballs frying in a round ceramic dish

Add the mushrooms and capsicum and cook for 2 minutes, then stir in the garlic, olives, and oregano.

Sliced red pepper and sliced mushrooms being added to the bite sized sasuage meatballs in a round ceramic dish.

Sliced black olives and spices being added to the pork meatball and sliced vegetbales in a frypan.

Pour in the crushed tomatoes and stir to deglaze the pan, cover and simmer for 10 minutes. Stir halfway through to prevent sticking. Stir in the sugar and salt then simmer for 10 minutes more uncovered until the sauce has reduced.

Canned tomatos being added to the onepot pork, mushroom and olive mix in a round ceramic dish

Garnish with basil and serve on top of couscous, mashed potato or rice.

Recipe FAQs:

What could I use in place of sausages?

You could either use pork meatballs or pieces of diced, lean pork if you prefer.

What can I serve this sausage one-pot with?

This meal is very tasty on its own. However for some extra carbs you could serve it with rice, mashed potatoes or couscous. I served mine on couscous that had orange zest, parsley and chopped apricots in it, which was perfect.

Cooked couscous in a glass bowl. Chopped parslet and lemon grated lemon rind have been added to help flavour

Storage:

Store any leftover pork, mushroom and olive one pot in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.

This meal can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.

Pork, Muchroom and Olive Onepot served on fluffy couscous with a few basil leaves scattered over the top to garnish on a white dinner plate.

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Pork, Mushroom and Olive One Pot

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A tasty one pot made from pork sausages, mushroom, capsicum, garlic, olives, oregano and crushed tomatoes.

Ingredients

500g pork sausages
200g mushrooms, halved,
1 red capsicum, sliced
2 cloves garlic, crushed
¼ cup sliced black olives
1 tsp dried oregano
1 can crushed tomatoes, 400g
½ tsp sugar
½ tsp salt

To Serve:

Fresh basil
Cooked couscous or mashed potato

Instructions

Place a large frying pan on a medium heat. Pull the sausage meat out of the casing and divide into small pieces then add to the frying pan. Cook for five minutes until brown on all sides.
Add the mushrooms and capsicum and cook for 2 minutes, then stir in the garlic, olives, and oregano.
Pour in the crushed tomatoes and stir to deglaze the pan, cover and simmer for 10 minutes. Stir halfway through to prevent sticking.
Stir in the sugar and salt then simmer for 10 minutes more uncovered until the sauce has reduced.
Garnish with basil and serve on top of couscous, mashed potato or rice.

Notes

Swap for your favourite type of sausage.
I served mine on couscous that had orange zest, parsley and chopped apricots in it, which was perfect.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 575Total Fat: 38gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 108mgSodium: 1735mgCarbohydrates: 33gFiber: 5gSugar: 9gProtein: 29g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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