Ingredients:
1 – 2 packs of West Peak Meats Traditional Pork Sausages
Butter butternut cubes
Broccoli florets
Cauliflower florets
3 Cocktail onions thickly sliced
3 x carrots, sliced
1 Cup spinach, chopped
Garlic and onion spice
Salt and pepper
Olive oil
4 sprigs of fresh thyme
For the sauce:
50g Tomato paste
2 x Tbsp. apricot jam
1 x Tbsp. garlic
1 x tsp. paprika
A dash of Worcester sauce
½ cup hot water
25g beef and vegetable soup powder
Method:
Prepare a roasting pan and add all the vegetables accept for the spinach. Add the sausages and sprinkle with the garlic and onion spice, salt and pepper and olive oil.
Roast for 30 minutes at 200 degrees.
Remove the pan from the oven and add the spinach.
Mix all the sauce ingredients together and pour over the veg and sausage, add the thyme. Roast for another 30 minutes until the sausages are fully cooked and the veg as desired.
Serve with rice or spice it up with ready-made Biryani rice.