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a small batch sausage pumpkin bubble and squeak on a marble serving board topped with rocket and fresh red chilli

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


  • 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)


  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.


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.