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Sausage Pumpkin Bubble and Squeak

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A fun autumnal twist on the classic British bubble and squeak recipe! This small-batch Sausage Pumpkin Bubble and Squeak is a hearty and incredibly comforting dish, perfect for brunch, dinner, and everything in between. It’s a great way to test out a new variety of pumpkin in a familiar, cosy meal.

a sausage and pumpkin bubble and squeak is served on a marble serving board on a wooden table. in the background there is a coffee carafe, espresso glasses and plates for serving.

I love bubble and squeak!

I don’t know whether it’s the crispy outside and fluffy insides, the fact that I can eat it for basically ANY meal, or that I can use up all the vegetables going off in the fridge, but personally I think this is a British wonder dish.

If you know anything about me, you know that weekend brunch is my absolute favourite meal, so including a brunch recipe in our Pinch of Pumpkin series was a must.

This Sausage Pumpkin Bubble and Squeak is incredibly filling, comforting, and cosy. The pumpkin pairs so beautifully with the sausage, chilli, and oozy fried eggs; I know this will be a staple brunch recipe in your kitchen this season!

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Why is this dish called bubble and squeak?

Traditional British bubble and squeak is made using potatoes and cabbage as the main vegetables. As it fries, cabbage bubbles and makes a squeaking sound, which is where the term comes from.

In this variation, I replace the cabbage with pumpkin, so it won’t make the classic “squeak”, but it does taste just as delicious as the original!

Why you’ll love this recipe

  • This meal is very hearty and filling. It’s perfect for the cooler months when you need a little comfort!
  • This Sausage Pumpkin Bubble and Squeak is great for any time of day. I’ve eaten it for brunch at the weekend, leftovers for a speedy lunch in a busy week, or for a Monday night meal to use up leftover roasted veggies.
  • It’s very easy to make and forgiving. There’s really no way to mess this recipe up. If you have some extra veggies kicking around, you can add them in as well!
  • I love the textures in this dish. From the soft pillowy pumpkin, crispy exterior, chunky potatoes, and silky runny eggs, this is one meal that will keep you guessing!
Three small plates of pumpkin bubble and squeak. two are topped with sour cream and one is topped with a runny egg.

10 savoury flavour pairings for pumpkin

It wasn’t until I spent a year abroad in Australia that my eyes were opened to all the different savoury flavours that complemented winter squash. It was such a fun experience learning how to enjoy pumpkin in my mains – like this Sausage Pumpkin Bubble and Squeak recipe – not just in my desserts!

Here are some of my favourite savoury flavour pairings for pumpkin:

  • Leeks
  • Seafood (scallops and lobster, in particular)
  • Sage
  • Chilli
  • Goat Cheese
  • Miso
  • Pork (bacon included)
  • Eggs
  • Mushrooms
  • Rosemary
a white skillet contains a small-batch bubble and squeak made from sausage and pumpkin. it is topped with rocket and fresh red chilli slices.

Ingredients in this bubble and squeak recipe

  • Potatoes: Bubble and squeak just isn’t possible without fluffy potatoes! This is what keeps everything together and makes the squeak easy to flip.
  • Pumpkin: I love Butternut or Kabocha in this dish.
  • Pork sausages: Lovely pork sausages add some extra protein and flavour.
  • Onion and garlic: Essential to creating deep flavour in this recipe.
  • Dried mixed herbs: I love adding some extra spices to pimp this dish up – mixed herbs are my favourite.
  • Sea salt and black pepper: Absolutely essential for seasoning the veg.
  • Eggs: A silky runny egg is the best topper for this Sausage Pumpkin Bubble and Squeak.
  • Red chilli: For a little heat. You can also just use some hot sauce if you prefer.
  • Sour cream: Adds a lovely tang and moisture to the dish. Plain yoghurt works a treat too!
  • Rocket: Peppery rocket works so well with the flavours in this recipe and gives you a healthy hit of green.

How to make this Sausage Pumpkin Bubble and Squeak

  1. Boil the potatoes and pumpkin until tender. Drain.
  2. Brown the sausage meat. Remove to a plate.
  3. Saute the onion and garlic.
  4. Add the potatoes and pumpkin back into the pan and squash the veg.
  5. Add the sausage back into the pan, season, and mix together and press into a pattie. Fry the bubble and squeak, tossing often, until dark and crispy.
  6. Top with fried eggs, chilli slices, and serve with sour cream and rocket.

Full recipe details are in the recipe card below.

A plate of bubble and squeak made from sausage and pumpkin topped with a runny egg and served with rocket

How long can bubble and squeak keep?

This Sausage Pumpkin Bubble and Squeak is best eaten the day it is made; however, it will keep for 2-3 days in the fridge.

You can also freeze it in individual patties for up to 2 months.

Tips for making this recipe perfectly

  • Don’t mash the vegetables into a puree. You want to retain some texture, so break them up just enough to form a solid patty in the pan and so some chunks of potatoes and pumpkin remain.
  • Use a flipper to toss and press the bubble and squeak in the pan. You can flip a lot more of the squeak and it’s easier to press back into the pan than a wooden spoon.
  • Feel free to use your own spice blend! I love mixed dried herbs for this, but you can make it your own by using your favourite spice blend. Southwestern or Cajun spices would also be delicious.
  • To save some time, you can boil the vegetables the day before you want to make the bubble and squeak, or use leftover roast potatoes and pumpkin from a Sunday roast.
This Sausage Pumpkin Bubble and Squeak recipe is a fun autumnal twist on the British classic. Perfect for brunch, dinner, or anything in between, this easy skillet hash is comforting, hearty, and cosy. Grab the full recipe on naturallysweetkitchen.com via @naturallysweetkitchen

Looking for more refined sugar free pumpkin recipes?

Roasted Pumpkin Soup
Bacon-Wrapped Acorn Squash with Maple & Chilli
Pumpkin Chocolate Chip Muffins
Vegan Pumpkin Spice Cake
Pecan Pumpkin Sweet Rolls
Pumpkin Pie Protein Truffles
Pecan Pretzel Crusted Pumpkin Pie
Homemade Vegan Pumpkin Spice Lattes

If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Sausage Pumpkin Bubble and Squeak recipe by leaving a comment and rating below!

New to cooking with pumpkin?

Download your free copy of The Little Book of Pumpkin and learn how to identify and correctly use the 6 most common varieties of pumpkin to avoid bland, fibrous dishes.

Includes two exclusive BONUS recipes!

By subscribing you agree to our privacy policy

Sausage Pumpkin Bubble and Squeak

This Sausage Pumpkin Bubble and Squeak is a hearty and incredibly comforting autumnal twist on the classic British dish. Perfect for brunch!

Category Breakfast, Healthy Dinners, Main Course
Cuisine British
Keyword bubble & squeak, bubble and squeak, bubble and squeak recipe, sausage bubble and squeak
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serves 2 people
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 300 g potatoes
  • 300 g butternut or kabocha pumpkin
  • 4 pork sausages, casings removed
  • 1 medium brown onion, diced
  • 1 clove garlic, minced
  • 1 tsp dried mixed herbs
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 large eggs
  • 1 red chilli, sliced
  • 2 tbsp Sour cream (for serving)
  • 150 g Rocket (for serving)

Method

  1. Bring a large pot of salted water to the boil. Peel, deseed, and chop the potatoes and pumpkin into cubes. Drop the potatoes and pumpkin into the water and boil for 10-15 minutes or until tender, but not falling apart. Drain the vegetables and let them sit uncovered while you start on the squeak.

  2. Place a medium non-stick frying pan over medium heat and add the sausage meat. Brown the meat, breaking it up into small pieces as it cooks. Once the meat is browned, remove it to a plate and set it aside, reserving the fat in the pan.

  3. Add the diced onion to the pan and saute it in the sausage fat until translucent. Pop in the garlic and cook until fragrant, about 1 minute.
  4. Add the boiled potatoes and pumpkin to the pan and break them up using a potato masher. Don’t mash the vegetables completely – just break them up enough to form a large patty but so there’s still chunks and texture to them. Add the browned sausage meat back into the pan along with the dried herbs, salt, and pepper. Mix everything together and then press it down flat into the pan.
  5. Allow the mixture to cook for 20-30 minutes. Check the squeak often, flipping it over and pressing it back down as it browns and crisps up.
  6. Once the squeak is dark, golden, and crispy all over, slide it out of the pan onto a wooden serving board. Turn the heat down to low and fry the two eggs, sunny side up, in the pan. Top the bubble and squeak with the fried eggs, a sprinkle of pepper, and the chilli slices.
  7. Serve immediately with sour cream and rocket on the side.

Notes

This dish is best served immediately after cooking. Any leftover bubble and squeak will keep in an airtight container in the fridge for up to 2 days.

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