Party Sausages Roasted With Vegetables

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This versatile recipe is bursting with flavour, it’ll definitely be a crowd-pleaser at your next party or gathering.

Cook time: 40 mins

Serves: 4

Cooking Skill: Easy

Ingredients

1x 454g pack pork chipolata sausages
2 potatoes (peeled and cut into thick chips)
2 sweet potatoes (peeled, and cut into wedges)
2 parsnips (peeled, and cut into wedges)
2 tablespoons olive oil
1 red chilli, deseeded, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoons brown sugar
2 tablespoons soy sauce
Zest and juice of 1 lime

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Spread the sausages on a large baking tray. Add a single layer of the chips, sweet potatoes, wedges and parsnip wedges.

Step 3

Coat with the olive oil and bake for 30 minutes.

Step 4

Mix the chilli, garlic, sugar, soy sauce and the lime zest and juice.

Step 5

Remove the tray from the oven and spoon the chilli mix over the sausages and vegetables. Return to the oven for a further 10-15 minutes until the glaze is sticky and the vegetables are golden.

Step 6

Serve the tray bake with a sour cream and chive dip and/or a chunky tomato salsa.

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Spread the sausages on a large baking tray. Add a single layer of the chips, sweet potatoes, wedges and parsnip wedges.

Step 3

Coat with the olive oil and bake for 30 minutes.

Step 4

Mix the chilli, garlic, sugar, soy sauce and the lime zest and juice.

Step 5

Remove the tray from the oven and spoon the chilli mix over the sausages and vegetables. Return to the oven for a further 10-15 minutes until the glaze is sticky and the vegetables are golden.

Step 6

Serve the tray bake with a sour cream and chive dip and/or a chunky tomato salsa.

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Party Sausages Roasted with Vegetables

Roasted chipolata sausages with vegetables served on a dark wooden tray

Ingredients

  • 1x 454g pack pork chipolata sausages
  • 2 potatoes (peeled and cut into thick chips)
  • 2 sweet potatoes (peeled, and cut into wedges)
  • 2 parsnips (peeled, and cut into wedges)
  • 2 tablespoons olive oil
  • 1 red chilli, deseeded, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • Zest and juice of 1 lime












Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Spread the sausages on a large baking tray. Add a single layer of the chips, sweet potatoes, wedges and parsnip wedges.

Step 3

Coat with the olive oil and bake for 30 minutes.

Step 4

Mix the chilli, garlic, sugar, soy sauce and the lime zest and juice.

Step 5

Remove the tray from the oven and spoon the chilli mix over the sausages and vegetables. Return to the oven for a further 10-15 minutes until the glaze is sticky and the vegetables are golden.

Step 6

Serve the tray bake with a sour cream and chive dip and/or a chunky tomato salsa.

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