Roasted Sausage, Parsnip & Pear by Debbie & Andrews
A no-mess, moreish roast. This roasted sausage, parsnip and pear dish with a maple syrup glaze and crispy fried sage is an easy win with guests. The prime cuts of shoulder and belly pork in the Harrogate 97% sausages are juicy, with maple syrup bringing out the sweetness of the parsnips and pears. A sprinkle of chopped pecans adds crunch and chewy happiness to this hearty feast.
Credited to: Debbie & Andrews
Kcal:
Difficulty: Pretty easy
Serves 4
35 mins prep
40 mins cooking time
Ingredients
- 6 Debbie & Andrew’s Harrogate 97% Pork Sausages
- 500g (17oz) parsnips or potatoes, peeled and cut into quarters
- 2 banana shallots or onions, peeled and cut lengthways, keeping the root end on to hold together when baking
- 1 large pear or apple, cored and cut into eighths lengthways
- 2 tbsp (30ml) maple syrup or honey
- Handful of chopped pecans or walnuts
- 10-15 sage leaves
- 30g (1oz) butter
- Salt and pepper
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5
- In a large shallow casserole dish add a tablespoon of oil and cook the sausages for around 2 minutes until they are coloured
- Add the parsnips and shallot, season with salt and pepper and stir
- Bake in the oven for 25 minutes, giving a shake once or twice
Whilst the sausages and parsnips are cooking in the oven:
- In a frying pan, heat the butter and once foaming add the pears, frying off for 5 minutes until the flesh is caramelised and golden brown. Remove and rest on a plate until needed
- In a small saucepan, deep-fry the sage in oil. Remove with a slotted spoon and blot with kitchen paper to remove excess oil
- After 25 minutes of baking, add the pears and pecans to the sausages and drizzle with the maple syrup. Bake for a further 10 minutes
- To serve, place in the middle of the table and scatter with the crispy sage leaves.
Hints and tips:
Chunks of blue cheese can be added at the end for a more indulgent dish.
