Sausages w/ sweet potato and fennel

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

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


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