Cracker Pack 2019

Roasted Sausage & Veg Bake

Serves: 4 people
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  • 450g traditional sausages
  • 3 cloves garlic, squashed
  • 1/2 pumpkin, peeled & cut into thin wedges or 3 sweet potatoes or 1/2 butternut squash, cut into small wedges or cubes
  • 2 large sprigs rosemary
  • 2 tbsp olive oil
  • 450g new potatoes, halved
  • 2 large parsnips, peeled & cut into quarters
  • 1 tsp dried chilli flakes (optional)
  • 1 tbsp oil
  • 1 onion, peeled & finely sliced
  • 2 pears, peeled, cored & sliced
  • 2 tbsp redcurrant jelly
  • 2 tbsp water
  • 150g seasonal berries
  • 1/2 tsp ground ginger


  1. Preheat oven to 190˚C. Toss together in a large roasting pan sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes
  2. Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft
    Heat oil in a heavy-based pan, add onion and cook slowly until softened and browned. Add remaining ingredients and cook for a further 5 minutes whilst stirring
  4. Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables
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