I had the lovely Vanessa down for the weekend and so I decided to do something from the The Roasting Tin cookbook that she gave me. It’s a tasty little recipe and anything with sausages is always a winner. There’s a shop in the North Laine called The Sausage Shop, which as well as doing various cheeses and some excellent sausage rolls, also sells a variety of interesting and delicious sausages. I decided, for this recipe, to get lots of different types of pork sausages, so I got two pork and leek, two pork and apple and two pork, thyme and caramelised red onion. I was tempted by the pork and stilton but Vanessa didn’t seem to keen, so I just got one of those, didn’t add it to the recipe and we tried it the following morning – very tasty! Even Vanessa like it.
8-12 good quality pork sausages
3 sweet potatoes, peeled and cut into chunky wedges
2 red onions, cut into eighths
6 cloves of garlic
4 teaspooons of smoked paprika
A generous splash of olive oil
Sea salt and freshly ground black pepper
Preheat the oven to 180
In a large roasting tin toss together the sausages, sweet potatoes, red onions, garlic and smoked .
paprika and drizzle with the olive oil. Season well with salt and pepper
Roast in the oven for 45-50 minutes until the sweet potato is cooked through and the sausages are sticky and slightly burnt.