Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Feb 3, 2019 2 min read

Red roast sausages

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This was inspired by a Nigel Slater recipe that involved a lot of standing at the stove and stirring. Being a lazy and busy man, I shoved it all in the oven and relied on a bit of vigerous stirring at the end. Once again, a really good non-stick roasting tin is the way forward here.

You will need

  • Enough carrots, skins in, cut into inch sized chunks to cover half the roasting tin
  • Enough beetroot, scrubbed but skins in, cut into inch sized chunks to cover the other half
  • Four cloves of garlic, peeled
  • A tablespoon of olive oil
  • Enough quality sausage to cover half the tray
  • Three glugs of pomegranate molasses
  • Three glugs of red wine vinegar
  • Salt and pepper


  • Toss the beetroot, carrot and garlic in the oil in the roasting tin
  • Give it a good shake of rock salt
  • Lay the sausage on the top
  • Put it in the over for 30 minutes
  • Add the pomegranate molasses and vinegar, give it all the vigerous shake and stir (aim to rough up the edges of the vegetables)
  • Return to the oven for another 20 minutes of so
  • Once you’re ready to serve snip though the sausages into bite sized chunks and scrape up all the good sticky bits
  • Serve with some crusty bread and a good dose of black pepper and maybe some more rock salt


Savoury as all heck.

Ingrediants Shaken with oil The finest sausage in the world from Cranstons Fresh from the oven After snipping GET IN MY FACE