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Sausage & Autumn Veg Bake with Berry Jam

Roasted Pork Sausage and Autumn Veg Bake with Berry Jam Ingredients
  • 450g (1Lb) Traditional Pork Sausages
  • 3 Cloves Garlic
  • Half a pumpkin, peeled and cut into wedges or cubes
  • Fresh rosemary
  • 30mls Olive Oil
  • 450lb New potatoes, halved
  • 2 large parsnips, peeled and cut into quarters
  • 5ml dried chilli flakes

Berry Jam

  • 15mls Oil
  • 1 onion peeled, cored and sliced
  • 2 pears, peeled, cored and sliced
  • 30ml Redcurrant Jelly
  • 30ml Water
  • 150g Blackberries or other berries
  • 2.5ml Ground Ginger
 
Method
 
  1. Preheat Oven to gas mark 5, 190 C or 375 F
  2. Toss together in a roasting pan sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
  3. Bake in the oven for 40-50 mins until sausages are brown and pumpkin is soft.
  4. Make berry Jam: Heat oil in a heavy based pan, add onion and cook slowly until softened and brown.  Add remianing ingredients and cook for a further 5 mins stirring.
  5. Cover the pan and cook on a reduced heat for approx 10 minutes.  Serve hot or cold with the sausage and vegetables.

Serves 4

Cooking Time: 45 mins

 

Recipe and image courtesy of www.britishsausageweek.co.uk

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Sausage & Autumn Veg Bake With Berry Jam