Roasted Pork Sausage Recipe in celebration of National Sausage Week

Roasted pork sausage and autumn veg bake with sweet potatoes and mozzarellla and Autumn Jam (Serves 4)

Cooking Time 45 mins

450g (1lb) Maynard’s Traditional pork sausages
3 Cloves garlic
½ Small Pumpkin, peeled and cut into thin wedges
½ butternut squash, cut into cubes
2 Large sprigs fresh rosemary
30ml (2tbsp) Olive oil
2 Large parsnips, peeled and cut into quarters
5ml (1tsp) Dried chilli flakes (optional)
4 sweet potatoes, a ball of mozzarella

Autumn Jam
15ml (1tbsp) Olive Oil
1 Onion, peeled and finely sliced
2 Pears, peeled, cored and sliced
30ml (2tbsp) Redcurrant jelly
30ml (2tbsp) Water
150g (5oz) Plums
2.5ml (½tsp) Ground ginger

Preheat oven to Gas 5, 190°C, 375°F.

 Toss together in a large roasting pan sausages, garlic, pumpkin, butternut squash, rosemary, olive oil, parsnips and dried chilli flakes. 

Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft. 
Roast sweet potatoes at the same time underneath the sausage dish.

Make 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 stirring. 

Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables and baked sweet potatoes stuffed with mozzarella.