Sausages w/ sweet potato and fennel

Ingredients:
500 g sweet potatoes, roughly chopped into 4cm chunks
1 bulb of fennel, chopped into 1cm slices
3 garlic cloves, sliced
1 tsp celery seeds
1 tbsp dark brown sugar
3 tbsp olive oil
8 sausages, any type you like
8 rashers smoked back bacon
1 tbsp plain flour
100 ml apple juice
50 ml white wine
2 tbsp balsamic vinegar
2 sprigs thyme

Method:
Preheat the oven to 200C/gas mark 6. Place the sweet potato and fennel in a large roasting tin with the garlic, celery seeds and brown sugar. Drizzle over the olive oil and give everything a good muddle so all the vegetables are coated and season well. Wrap each sausage in a rasher of bacon and then nestle in with the vegetables. Roast the whole lot in the oven for 25 minutes.

Lightly sprinkle over the flour and shake the tin until it’s disappeared and has been incorporated among the vegetables. Pour over the apple juice, white wine and balsamic vinegar, add the herbs, then continue to roast for a further 20 minutes until everything is cooked through and the sauce is thickened. Serve immediately.

Original post with credits

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s