Heat 1tbsp of the oil in a large pan and brown the sausages, squash and sweet potatoes all over for a few minutes. Remove from the pan with a slotted spoon. Add the remaining oil to the pan and stir in the onions, peppers and mushrooms, cook for 5 minutes until browned, then sprinkle over the flour, cook for a moment then stir in the stock.
Return the sausages, squash and sweet potatoes to the pan with the whole lemon thyme sprigs, stir everything together well and bring to the boil, turn down to a simmer and cook for 20 – 30 minutes. Remove the stalks of lemon thyme before serving and scatter over the remaining leaves.
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