Monday, 10 September 2012

Herby Roasted Sausages and Root Vegetables

This is such a quick and easy dish to put together that it’s perfect fare for a weeknight dinner.  It’s also relatively inexpensive, and quite filling. 

Obviously you can use whatever assortment of root vegetables you and your family prefer, or have to hand.  The quantities are easily adjusted to suit the number of people that you are feeding too. 

The recipe (such as it is!) given below is what I used to feed two of us. 

6 good meaty sausages (I always prefer Cumberland)
1 large carrot
½ medium swede (rutabaga)
1 large potato
1 large onion
2 cloves garlic
Appx 1tb each of chopped fresh rosemary and sage (use less if using dried herbs)
1tb olive oil

To prepare simply peel and dice the potato and carrot into nice big chunks, cut the swede into smaller pieces as it will take longer to cook.  Peel the onion, halve it and cut each half into quarters.  Peel and slice the garlic and finally wash and chop the herbs. 

Simply toss all of the prepared vegetables, herbs and sausages in a large roasting tin with the olive oil and finally add a seasoning of black pepper. 

Cook in a hot oven (220oC / 425oF / gas 7) for approximately 45 minutes.

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