Root Vegetable and Cumberland Sausage Roast
Ingredients
800g potatoes
2 large carrots
1 parsnip
2 garlic cloves, peeled
A handful of rosemary or thyme leaves
2 tbsps olive oil
8 Cumberland sausages
2 red onions, peeled and cut into wedges
1/2 chicken stock cube, dissolved in 100ml hot water
1tbsp wholegrain mustard
100g kale, trimmed and finely sliced
Sea salt and freshly ground pepper
1 big bunch of watercress, washed
Method
Pre-heat the oven to 200'C/400'F/gas mark 6.
Peel and chop the potatoes, carrots and parsnip into approximately 2cm chunks. Bring a large pan of water to the boil, add the potatoes and cook for 5 minutes. Drain and toss them around in the pan to fluff the edges. Add the potatoes, carrots, parsnip, garlic, herbs and olive oil to a large roasting tin. Toss together to evenly mix. Space the sausages out evenly on top of the vegetables then put on the middle oven shelf and bake for 30 minutes, turning the sausages halfway through cooking and adding the red onion wedges.
Remove from the oven, add the wholegrain mustard to the stock, mix well and pour into the tray. Tuck in the kale, carefully pushing in between the vegetables, and season with salt and black pepper. Return to the oven for a further 10 minutes.
To serve, divide the vegetables and sausages evenly between 4 plates and garnish with watercress.
Serve with onion gravy.