• Save to your scrapbook
  • Save to your scrapbook

    Maple glazed sausages and root veg

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Maple glazed sausages and root veg

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 55 minutes

    Serves: 4


    • 454g essential Waitrose 8 British Pork Sausages
    • 250g essential Waitrose Parsnips, peeled and cut into wedges
    • 250g sweet potatoes, peeled and cut into wedges
    • 200g essential Waitrose Swede, peeled and cut into wedges
    • 2 tbsp essential Waitrose Olive Oil
    • 6 large shallots, peeled and halved
    • 4 tbsp Waitrose Canadian No 1 Medium Maple Syrup
    • 2 tbsp Dijon mustard


    1. 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.
    2. 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.
    3. 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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars