Ingredients
450g traditional sausages
3 cloves garlic, squashed
1/2 pumpkin, peeled & cut into thin wedges or 3 sweet potatoes or 1/2 butternut squash, cut into small wedges or cubes
2 large sprigs rosemary
2 tbsp olive oil
450g new potatoes, halved
2 large parsnips, peeled & cut into quarters
1 tsp dried chilli flakes (optional)
BERRY JAM
1 tbsp oil
1 onion, peeled & finely sliced
2 pears, peeled, cored & sliced
2 tbsp redcurrant jelly
2 tbsp water
150g seasonal berries
1/2 tsp ground ginger
Method
- Preheat oven to 190˚C. Toss together in a large roasting pan sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes
- Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft
-
BERRY JAM
Heat oil in a heavy-based pan, add onion and cook slowly until softened and browned. Add remaining ingredients and cook for a further 5 minutes whilst stirring - Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables
