• Save to your scrapbook
  • Save to your scrapbook

    Summer Glazed Sausages with Butternut Ratatouille

    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

    Summer Glazed Sausages with Butternut Ratatouille

    In this recipe, the sweet orange glaze perfectly complements the gentle spicy flavour of the premium sausages and makes a delightful summer dish.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • Freshly ground black pepper
    • Juice and grated rind of 1 orange
    • 3 tbsp Waitrose Acacia Honey
    • Salt
    • 12 Waitrose Gourmet Sausages
    • The ratatouille
    • 4 tbsp Waitrose Olive Oil
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 650g Waitrose Butternut Squash, peeled, deseeded and diced
    • 1 pack Waitrose Fresh Thyme, de-stalked and chopped
    • 250g pack Waitrose English Cherry Tomatoes


    1. Preheat the oven to 180°C, gas mark 4. In a bowl, mix together half the orange juice and rind with the honey, and season well.
    2. Place the sausages in a roasting tin lined with baking parchment and bake in the oven for 20 minutes. Spoon the honey and orange mixture over the top. Increase the oven temperature to 200°C, gas mark 6 and, basting occasionally, cook for 20 more minutes, until the sausages are golden and cooked through.
    3. To make the ratatouille, heat the oil in a large saucepan and brown the onion and garlic. Add the squash and thyme and cook, stirring, for about 5 minutes or until the squash starts to soften and brown.
    4. Add the remaining orange juice and rind with the tomatoes. Mix well, cover and simmer over a low heat for 10 minutes, stirring occasionally, or until the butternut is tender. Adjust the seasoning.
    5. Divide the ratatouille between 4 serving plates, top with the sausages and serve accompanied with freshly cooked asparagus or a fresh green salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars