Sausage & pump­kin roast


Serves 4 Prep 5 mins Cook 25 mins

454g pack good-qual­ity pork sausages, such as Lin­colnshire 800g pump­kin wedge, peeled and cut into fin­ger-thick, moon-shaped chunks 2 red onions, peeled and cut into wedges 2 tbsp olive oil 2 tsp car­away seeds 300g tub fresh beef gravy from the chiller cab­i­net

Heat oven to 220C/fan 200C/gas 7. Put the first five in­gre­di­ents into a non-stick roast­ing pan, toss to coat in the oil and roast for 20 mins un­til the sausages are browned and the pump­kin soft­ened and start­ing to crisp at the edges.

Tip the gravy into the pan and stir around the pump­kin and sausages with a wooden spoon. Re­turn to the oven for 2 mins un­til the gravy starts to bub­ble. Serve with greens or beans.

PER SERV­ING 418 kcals, fat 30g, sat­u­rates 10g, carb­s19g, sug­ars 0g, fi­bre 3g, pro­tein 19g, salt 2.1g

Lin­colnshire sausages are ` ÃÌ VÌ Ûi Þ y>Û ÕÀi` Ü Ì Ã>}i

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