Cider-roasted sausages and vegetables

I know my last post was about sausages, but they ARE my favourite thing. Plus they’re just so easy to conjure up into a dinner mid-week, when faffing around with other meat just seems like a lot of effort.

I got this recipe from my Mother-in-Law last year; when my husband was working away for weeks at a time last summer I ate this at least once a week. It’s so easy but really tasty, and has lots of lovely veggies in so at least feels healthy!

You can roast whatever vegetables you like really; below is what I use on a regular basis. It would be really good with some lovely young beetroot in there too, skins on and quartered up. You can obviously also accompany it with any veg you like, tenderstem broccoli or asparagus are my favourites!

Cider-roasted sausages

Serves 2

6 sausages

2 small handfuls new potatoes (I used Anya potatoes in the pictures below)

1 red pepper

1 medium red onion

1 wine glass of cider

Olive oil

1 tablespoon thyme

To serve

Green vegetables

 

Method

Heat the oven to 200C. In a roasting tin, drizzle some olive oil and add the sausages and the new potatoes, halved or cut into chunks if they’re large. Roast for around 20 minutes, or until the potatoes and sausages are turning brown.

Slice the pepper into chunky strips and cut the onion into wedges. Put these into the roasting tin and toss to get covered in oil. Sprinkle everything with the thyme.

Roast everything for a further 15 minutes, by which time the vegetables will be turning brown. Pour in the cider (you need enough to cover the base of the tin) and return to the oven for another 10 minutes or so, until the liquid has reduced down and made a sticky sauce.

Steam or boil your vegetables for serving and pile everything up together. Tuck in!

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