Sausage roast

Sausage roast
  • Serves icon Serves 4
  • Time icon 15 minutes to make, 50 minutes to cook

Donal Skehan’s sausage roast recipe is easy to prepare and can be made in advance.

Nutrition: per serving

Calories
387kcals
Fat
20.4g (7.1g saturated)
Protein
17.7g
Carbohydrates
30.2g (17.5g sugars)
Fibre
6.5g
Salt
1.9g
Calories
387kcals
Fat
20.4g (7.1g saturated)
Protein
17.7g
Carbohydrates
30.2g (17.5g sugars)
Fibre
6.5g
Salt
1.9g

 

Ingredients

  • 1 small butternut squash, peeled and chopped into chunks
  • 8 large, good quality sausages
  • 1 garlic bulb with the top sliced off
  • 2 large carrots, chopped into chunks
  • 2 red onions, quartered
  • 75ml red wine
  • 1 tbsp English mustard powder
  • 1 tsp dried oregano
  • 1 tbsp honey

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Add the squash, sausages, garlic bulb, carrots and red onions to a large roasting tin.
  2. Pour over the wine and sprinkle with the mustard powder and oregano, then drizzle with the honey. Season, give everything a good toss to coat, then roast for 45-50 minutes. Squeeze the garlic out of its skins. Serve straight from the roasting tin, spooning over any cooking juices.

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