454g (1lb) Chunky Pork and Chilli sausages
4 x 15mlsp (4tbsp) Plum sauce
1 x 5mlsp (1tsp) Chinese 5 spice
Large pinch dried chilli flakes
2 x 15mlsp (2tbsp) Red berry fruit juice or orange juice
2 Ripe plums, cut in half and stones removed
1 Butternut squash or pumpkin, peeled, seeds removed and cubed
Pinch dried ginger
Preheat oven to Gas Mark 4, 180ºC, 350ºF.
Mix together in a jug the plum sauce, Chinese 5 spice, dried chillies and fruit juice.
Place sausages on a lined roasting tray, pour over the sauce and spoon over until well covered.
Place in a preheated oven for 30-40 minutes until sausages are coated, sticky and cooked through.
Meanwhile place squash or pumpkin in a large saucepan of boiling water. Simmer for about 10 minutes until tender. Drain well and mash together with dried ginger, a knob of butter and seasoning.
Ten minutes before the end of sausage cooking time add the plum halves.
Serve bangers with a large heap of ‘mash’, seasonal vegetables and any ‘sticky’ pan juices.