Roasted pork sausage and autumn veg bake with sweet potatoes and mozzarellla and Autumn Jam (Serves 4)
Cooking Time 45 mins
Ingredients
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
Preparation
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.
