8 pork sausages
3 red onions, cut into wedges
2 red peppers, deseeded and cut into quarters
2 tbsp olive oil
2 tbsp balsamic vinegar
250g cherry tomatoes
Few thyme sprigs (optional)
1 tbsp clear honey
Preheat the oven to 200ºC/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 minutes.
Nestle the sausages, tomatoes and thyme in and around the veg, then drizzle over the honey and cook for a further 25 minutes, turning the sausages halfway through.
Serve with mustard mash or crusty bread, or you can add a tin of chickpeas or butter beans for the final 5 minutes.
Source: BBC Good Food Magazine, August 201 edition
Our House traditional sausage, lovingly handmade by our butchers with a minimum of 95% meat to Richard's secret recipe.
We make them from belly...