Garlic Roasted Sausages, Pumpkin and Potatoes; Served with a Cider Mustard Sauce

When you live in the South West you find that cider goes well with everything; whether it is used in the food for cooking or just drank alongside. There are many restaurants and bars in Bristol that have a cider menu more extensive than the food, and to say they are popular is in understatement. Out of my two favourite places in Bristol, one advertises ‘Bristol’s best cider, pies and pizza’s’, and their pizzas are officially ultimate!! The other place is a cider boat, and they offer multiple cheese boards, ploughman’s and simple picnic food; all of which are the perfect marriage for cider. Pizzas, pies and cheese boards are not the only matches made in heaven for the south west’s favourite drink, and what these pubs are missing is including it in their food (I guess it is just too good as a drink). This is the perfect recipe for using cider. As ashamed as I am to say, we bought a 4 pint PET of Thatchers Gold (the best cider out there), and didn’t drink it all before going away for the weekend. We came back and it was a little flat and therefore I did not feel too guilty in using it up in this recipe, and it was delicious. I have to be honest though, I did still manage a sneaky glass for myself.

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Serves 2

–          6 sausages

–          250g pumpkin – peeled and roughly chopped into 1 inch cubes

–          250g potato – peeled and sliced

–          2 tbsp olive oil

–          1 red onion

–          2 cloves garlic

For the Cider Sauce

–          250ml cider

–          1 sprig rosemary

–          1 bay leaf

–          1 tsp honey

–          1 tbsp wholegrain mustard

–          ½ tbsp. tomato puree

–          ½ tsp dried thyme

–          75ml milk

–          2 tsp corn flour

–          Small knob butter

Preheat the oven to 180’C

Toss the sausages, potatoes and squash with the olive oil in an oven proof dish and bake for 20 minutes

After this time, add the onions and garlic, give it a good stir, and return to the oven for another 20 minutes

In the meantime, heat the cider with the rosemary and the bay leaf in a saucepan until reduced by about a half.

Stir on the mustard, puree, honey and thyme and then mix together the milk and corn flour and add this to the mix. Continue to stir until thickened.

Stir in the butter to give the sauce a lovely glossy texture.

Place up the sausage and pumpkin mix, spoon over the sauce and serve with fresh greens. 

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