Name: Sausage and bacon roast with mustard maple glaze
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram pumpkin, seeded, cut into 3cm wedges, skin on; 2 small red onions, quartered; 1 tablespoon olive oil; 500 gram pork sausages; 4 rashers rindless bacon, halved lengthways; 2 green apples, cut into 1cm rounds; 1/4 cup maple syrup; 1 1/2 tablespoon grain mustard; 1 1/2 tablespoon apple cider vinegar; 1 teaspoon crushed fennel seeds; 4 sprigs rosemary; 50 gram baby spinach leaves to serve

Sausage and bacon roast with mustard maple glaze

This roast recipe pairs pumpkin, pork sausages and apples perfectly with a zesty sauce of maple syrup, apple cider vinegar and mustard to create a flavourful, fuss-free meal

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

600 gram pumpkin, seeded, cut into 3cm wedges, skin on

2 small red onions, quartered

1 tablespoon olive oil

500 gram pork sausages

4 rashers rindless bacon, halved lengthways

2 green apples, cut into 1cm rounds

1/4 cup maple syrup

1 1/2 tablespoon grain mustard

1 1/2 tablespoon apple cider vinegar

1 teaspoon crushed fennel seeds

4 sprigs rosemary

50 gram baby spinach leaves to serve

Method

1.Preheat oven to very hot, 220°C.

2.In an oven dish, arrange pumpkin and onion in a single layer. Drizzle with oil and season. Bake for 15 minutes.

3.Reduce oven to hot, 200°C. Wrap each sausage in half a bacon rasher. Add to pan with apple slices and bake for 10 minutes.

4.In a small jug, combine maple syrup, mustard, apple cider vinegar and seeds. Drizzle over contents of tray. Spray rosemary with oil and scatter over.

5.Bake for a further 15-20 minutes until sausages are well browned. Baste with pan juices and serve scattered with spinach leaves.

Zucchini wedges and olives would be a delicious addition.

Note

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Ingredients

Method

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