INGREDIENTS

1 1/2 tbs extra virgin olive oil

12 good-quality pork sausages 

150g marmalade, warmed

110ml apple cider

2 red onions, cut into wedges

3 pears, cut into wedges

1 tbs wholegrain mustard

1 garlic bulb, halved crossways

Pickled cucumbers and dill sprigs, to serve


METHOD

  • Preheat oven to 220˚C and grease a large baking tray. Toss oil, sausages, marmalade, cider, onion, pear, mustard, garlic, 1 tsp salt flakes and a pinch of ground black pepper on prepared tray. Spread over tray and roast, basting 3 times with cooking juices, for 20-25 minutes or until sausages are cooked through.
  • Scatter over pickled cucumber and dill to serve.