Cumberland sausages with roasted root vegetables recipe
This delightfully simple recipe allows the ingredients to shine. The root vegetables melt in the mouth, and perfectly complement the coarse-textured sausage.
Ingredients
- 300 g butternut squash, peeled, deseeded, and cut into bite-sized chunks
- 1 large or 2 small leeks, cut into 3cm (1in) pieces
- 2 small red onions, quartered
- 300 g small new potatoes, scrubbed, and halved lengthways (quartered if large)
- 4 tbsp olive oil, plus extra for the sausages
- 1 pinch salt and freshly ground black pepper
- 2 tbsp thyme leaves
- 1 tbsp chopped rosemary leaves
- 4 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C/180C fan/gas 6. Spread out the butternut squash, leeks, onions, and new potatoes in a large roasting tin big enough to fit them in a single layer. Drizzle over the oil, season, and scatter with the herbs.
- Toss the vegetables in the oil until well coated. Cook in the top third of the oven for 20 minutes.
- Prick the sausages several times on each side to stop them bursting in the oven, rub a little oil on each, and place them on top of the vegetables before returning them to the oven.
- After 15 minutes, remove the sausages, and turn the vegetables. Replace the sausages on top, the other way up from their first cooking,and cook the whole dish for a final 15-20 minutes, or until everything is well browned.
Recipe taken from Sausage, Nichola Fletcher, DK, £14.99, dk.com
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