Red roast sausages
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
Do
- 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
Result
Savoury as all heck.
