Gourmet Pork Sausages with Roasted Root Vegetable Chips

cooking time
30 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 8 Lincolnshire or Cumberland sausages
  • 2 large beetroot
  • 2 medium or 1 large sweet potato
  • 4 parsnips
  • 3 tbsp olive oil
  • 2 thyme sprigs
  • Smoked paprika

Method

Preparation

Preheat the oven to 200°C/180°C fan oven/gas mark 6. Line a large roasting tin with baking parchment and arrange the sausages in the tin.

1

Chop the beetroot up into thick fingers, cut the sweet potatoes into wedge-style chips and do the same with the parsnips, making sure they’re all evenly sized. Brush the olive oil all over the sausages and vegetables. Roast for 20 minutes.

2

Add the herbs to the tin and season everything well with a good sprinkling of smoked paprika and salt and pepper. Drizzle the remaining olive oil over the top. Continue to roast for 10 minutes.

3

Divide the sausages and vegetables among four plates and serve with the dips.