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Sausage, blackberry & parsnip traybake
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Give your favourite bangers a twist with this sweet, juicy and earthy one-tin dinner.
1½ tbsp olive oil
500g Essential parsnips, peeled and halved (quartered if large)
3 Essential red onions, quartered
2 fennel bulbs, trimmed and cut into wedges, fronds reserved
8 pork sausages with bramley apple
(or your favourite sausage)
½ chicken stock cube
1 tbsp clear honey
1 tbsp wholegrain mustard
150g blackberries, halved
1 tbsp Essential red wine vinegar
1. Preheat the oven to 220˚C, gas mark 7, and put a large roasting tin in to heat up. When the oven is hot, add the oil, parsnips, onions, fennel wedges and sausages to the tin. Season, stir to coat and roast for 30 minutes.
2. Dissolve the stock cube in 200ml just-boiled water. Turn over everything in the tin, then pour in the hot stock. Return to the oven, reduce the heat to 200˚C, gas mark 6, and cook for 10 minutes. Meanwhile, mix the honey and mustard together in a small bowl.
3. Use a pastry brush to glaze the sausages with the honey-mustard mixture, turning them to coat completely. Scatter in the blackberries; roast for 5-7 minutes until the sausages are sticky and golden and the blackberries have started to burst. Sprinkle over the vinegar and reserved fennel fronds then serve with a dollop of mayonnaise on the side, if liked.
Typical values per serving:
High in fibre
This recipe was first published in October 2020.