During the winter months I love roasting vegetables and meat for dinner. It saves plenty of time if you can cook it all at once too. Tonight some tasty homekill venison sausages were on the menu, so I chucked them in a roasting dish alongside a bunch of vegetables. This meal is so easy and could be done with chicken and plenty of other types of vegetables. If I cook this with chicken I usually put some herbed butter and a lemon piece under the skin, and place the chicken and vegetables on top of two sliced onions (replaces the leek). I personally love the flavour that the beetroot adds to the meal. Serve it up with something green and you are done!
Roasted Sausages and Vege’s
6 Sausages (I used venison)
2 Kumara (Sweet Potato), peeled and chopped
3 Potatoes, peeled and chopped
1 Leek, sliced into thick pieces
1 Can of Baby Beetroots, drained
2t Crushed Garlic
1/2 a Lemon
1T Fresh Oregano, chopped
1T Fresh Parsley, chopped
Turn oven onto 220°C. Parboil potato and kumara in salted water. Place sausages in roasting pan along with potato, kumara, beetroot and leek. Spread crushed garlic over potato and kumara, squeeze lemon juice over everything and sprinkle herbs on top. Drizzle olive oil over everything and then add about 1/4 cup of water into the bottom of the pan. Cook 35-40 mins until meat is cooked.