Recipe  

Succulent sausages with a rustic twist.

Serves: 4 people | Prep time: 20 minutes | Cooking time: 50 minutes

Ingredients

• 6 Pork Sausages  
• 3 Cloves Garlic, crushed   
• Butternut Squash, cut into thin wedges or cubes
• 5g Rosemary
• 2 tbsp Olive Oil
• 450g New Potatoes, halved
• 2 Large Parsnips, peeled and cut into quarters
• 1tsp Dried Chilli Flakes (optional)

Berry Jam:

• 1 tbsp Oil
• 1 Onion, peeled and finely sliced
• 2 Pears, peeled, cored and sliced
• 2 tbsp Cranberry Sauce
• 2 tbsp Water
• 150g Blackberries or other seasonal berries
• 1 tsp Ground Ginger

Method

1. Preheat the oven to 190oC/375oF/Gas Mark 5.
2. In a large roasting pan toss together the sausages, garlic, butternut squash, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
3. Bake in the oven for 40-50 minutes until the sausages are golden brown and the butternut squash is soft.

To make the Berry Jam:

1. Heat the oil in a heavy-based pan, add the onion and cook slowly until softened and browned.
2. Add the remaining ingredients and cook for a further 5 minutes, stirring as necessary.
3. Cover the pan and cook, on a reduced heat, for approximately 10 minutes.