Sausage roast

Name: Sausage roast
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Sep 11
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
15 minutes to make, 50 minutes to cook

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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

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.
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.

Recipe from October 2011 Issue

Nutrition

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

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Sausage roast

Ingredients

Method

Nutrition

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