Sausage tray-roast with balsamic glaze from Taste the Difference
Serves: 4
Prep time: 50 minsTotal time: 
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Sausage tray-roast with balsamic glaze from Taste the Difference
This comforting dish is the perfect antidote to a cold, rainy day
Serves: 4
Prep time: 50 minsTotal time: 
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Ingredients
- 1 x 400g pack Taste the Difference Pork Sausages
- 300g shallots, peeled and halved (or quartered, if large)
- 2 garlic cloves, sliced
- 2 courgettes, trimmed and cut into small chunks
- 11⁄2 tbsp olive oil
- 300g closed cup chestnut mushrooms, wiped clean and halved
- 6 plum tomatoes, halved
- 2 tbsp balsamic vinegar
- 1⁄2 tsp Dijon mustard
- 2 tbsp runny honey
- basil leaves, to garnish
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the sausages, shallots, garlic, courgettes and oil in a large, shallow roasting tin and toss gently. Roast for 10 minutes, turning halfway.
- Add the mushrooms and tomatoes to the roasting tin and turn to coat in the pan juices. Roast for a further 10 minutes.
- Mix together the balsamic vinegar, mustard and honey in a small bowl and drizzle over the sausages and vegetables. Season with salt and freshly ground black pepper.
- Increase the oven temperature to 220°C, fan 200°C, gas 7. Roast for a further 10-15 minutes until the sausages are golden brown and the vegetables are tender. Scatter over the basil leaves and serve straight from the roasting tin.
