Ingredients

• 4-6 Porkinson Sausages (depending on appetite)
• 8 baby carrots, trimmed, scrubbed and halved lengthways
• 1 small beetroot, peeled and cut into wedges
• 1 parsnip, peeled, trimmed and cut into long wedges
• 12-14 baby new potatoes, washed
• 3 tablespoons of olive oil
• Salt and black pepper

• 25g butter
• 1 small onion, peeled and finely sliced
• 1 small Bramley apple, cored and sliced
• 2 large sage leaves, finely chopped
• 10 walnut halves, roughly chopped
• 1 teaspoon of sugar
• 100ml vegetable or chicken stock

Method

1. Firstly preheat the oven to 200ºC/400ºF/gas mark 6. Place the root vegetables onto a roasting dish and sprinkle over the olive oil and salt and pepper. Roast them in the top of the oven for 35-40 minutes until they are soft and starting to brown.
2. About 15 minutes after the roots have gone into the oven, either grill or fry the sausages according to pack instructions.
3. Next make the sauce. Heat the butter in a large frying pan and add the onion. Fry it for about 4 minutes, over a medium high heat, stirring occasionally until soft and golden brown. Add the apples and fry for a further 4 minutes until the apples are starting to brown. Add the sage leaves, walnuts and sugar and fry or a further 2 minutes until the apples are caramelised. Turn the heat up to high and add the stock. Leave it to simmer for about 1 minute until it has reduced slightly and the stock has absorbed all the colour from the pan.
4. To serve the dish, arrange the roots onto serving plates and top with the sauce.