Maple glazed sausages and root veg
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Preparation time:
15 minutes
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Cooking time:
50 minutes
to 55 minutes
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Ingredients
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454g essential Waitrose 8 British Pork Sausages
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250g essential Waitrose Parsnips, peeled and cut into wedges
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250g sweet potatoes, peeled and cut into wedges
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200g essential Waitrose Swede, peeled and cut into wedges
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2 tbsp essential Waitrose Olive Oil
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6 large shallots, peeled and halved
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4 tbsp Waitrose Canadian No 1 Medium Maple Syrup
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2 tbsp Dijon mustard
Method
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Preheat the oven to 200C, gas mark 6. Twist the sausages in the middle, then cut into 2 smaller sausages. Blanch the parsnips, sweet potatoes and swede in boiling water for 5 minutes. Drain.
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Place the vegetables in a roasting tin. Toss with the olive oil and seasoning and roast for 15 minutes. Remove the pan from the oven and turn the vegetables over.
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Add the sausages to the pan with the shallots. Mix together the maple syrup, mustard, and seasoning and pour over the ingredients in the tin. Roast for 30-35 minutes, turning occasionally until the sausages are cooked through and the vegetables are crisp and golden. Serve with shredded, steamed cabbage.
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This recipe was first published in Thu Apr 01 01:00:00 BST 2010.
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