Sticky Sausages
Over a year ago
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Ingredients
- 8 Good quality English sausages
- ½ Red Chilli
- 1 Large potato
- 1 tbsp Balsamic Vinegar
- 1 tbsp Worcester Sauce
- 1 tsp Chilli powder
- 3 Carrots
- 1 tbsp Sweet Chilli Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Honey
- 1 Red Onion
- 2 Cloves Garlic
- 3 Parsnip
- 2 Sweet Potato
- butter (for cooking)
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Description
A lovely comforting mess of sausages and winter vegetables with a sweet spicy sticky glaze.
Method
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1
Preheat the oven to 200 degrees. Take a large oven proof dish and melt some butter in it.
While your butter is heating, cut your root vegetables into large chunky slices. Add these to your dish along with the sausages, loosely chopped onion and garlic and finely chopped red chilli.
Cook, uncovered in the oven for 40mins or until your vegetables and sausages are almost cooked.
Mix all of the remaining ingredients in a bowl until you have a sticky paste. Pour this paste over your sausages and veg and shake the dish to coat. Cook for 20mins, or until the paste has caramelised.
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