Sausages Snags need never be boring again!

Take a simple sausage and create a world of new meal ideas. Food director Jennene Plummer shows you how…

ROAST PORK SAUSAGES WITH PEARS, FENNEL & CIDER SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 2355kj COST $$$

500g Italian- Italian-stylestyle pork sausages

300g kumara, peeled,

2cm wedges

3 corella pears, cored, wedges

1 fennel bulb,

1cm wedges, fronds reserved

8 eschalots, peeled, halved

½ bunch kale,kale stems removed, leaves torn

⅔ cup apple cider (or sparkling apple juice)

2 tbsp maple syrup

1 tbsp balsamic vinegar

40g butter

4 sprigs rosemary, leaves chopped

2 tsp wholegrain mustard

1 Preheat oven to very hot hot, 220°C 220°C. Line a large roasting dish and one oven tray with baking paper.

2 Arrange sausages and kumara on oven tray. Place pear, fennel and eschalot in roasting dish. Spray both with olive oil and season. Roast 20 minutes, until starting to colour.

3 Reduce oven to hot, 200°C. Add kale to dish and pour in cider. Transfer sausages and kumara to dish, turning. Drizzle with syrup and balsamic and dot with butter. Scatter rosemary over. Roast a further 15 minutes, until vegetables are tender.

4 Pour pan juices into a saucepan. Whisk in mustard. Boil 2-3 minutes, until a thin glaze. Drizzle over sausage mixture and scatter with reserved fennel fronds to serve.