Roasted Sausage Bake

Serves 4

Prep time: 20 minutes Cooking time: 50 minutes

Ingredients

6 Specially Selected Scottish Pork

Sausages

3 Cloves Garlic, crushed

Butternut Squash, cut into thin wedges

or cubes

5g Rosemary

2 tbsp Olive Oil

450g New Potatoes, halved

2 Large Parsnips, peeled and cut into

quarters

1tsp Dried Chilli Flakes (optional)

For the Berry Jam

1 tbsp Oil

1 Onion, peeled and finely sliced

2 Pears, peeled, cored and sliced

2 tbsp Cranberry Sauce

2 tbsp Water

150g Blackberries or other seasonal

berries

1 tsp Ground Ginger

Method

Preheat the oven to 190°C/375oF/Gas Mark 5. In a large roasting pan toss together the sausages, garlic, butternut squash, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes. Bake in the oven for 40-50 minutes until the sausages are golden brown and the butternut squash is soft. To make the Berry Jam: heat the oil in a heavy-based pan, add the onion and cook slowly until softened and browned. Add the remaining ingredients and cook for a further 5 minutes, stirring as necessary. Cover the pan and cook, on a reduced heat, for approximately 10 minutes.