Roasted sausage, parsnip and pear with maple syrup glaze
A no-mess, moreish roast. This roasted sausage, parsnip and pear dish with a maple syrup glaze and crispy fried sage is an easy win with guests. The hearty sausage roast recipe is reproduced courtesy of debbie&andrew's sausages.
The prime cuts of shoulder and belly pork in the Harrogate 97% sausages are juicy, with maple syrup bringing out the sweetness of the parsnips and pears. A sprinkle of chopped pecans adds crunch to this delicious roast feast.
| Roasted sausage, parsnip and pear with maple syrup glaze | |
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| Servings: | Serves 4 |
| Calories per serving: | 494 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 22nd October 2015 |
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Best recipe reviewNot bad, 4/5 Not sure about your parsnip idea, much nicer when I used carrots instead. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 debbie&andrews Harrogate 97% Pork Sausages
- 500g parsnips or potatoes, peeled and cut into quarters
- 2 banana shallots or onions, peeled and cut lengthways, keeping the root end on to hold together when baking
- 1 large pear or apple, cored and cut into eighths lengthways
- 2 tablespoons of maple syrup or honey
- Handful of chopped pecans or walnuts
- 10-15 sage leaves
- 30g butter
- Salt and pepper
Mise en place
- Preheat your oven top 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- In a large shallow casserole dish add a tablespoon of oil and cook the sausages for around 2 minutes until they are coloured.
- Add the parsnips and shallot, season with salt and pepper and stir.
- Bake in the oven for 25 minutes, giving a shake once or twice.
whilst the sausages and parsnips are cooking in the oven:
- In a frying pan, heat the butter and once foaming add the pears, frying off for 5 minutes until the flesh is caramelised and golden brown. Remove and rest on a plate until needed.
- In a small saucepan, deep-fry the sage in oil. Remove with a slotted spoon and blot with kitchen paper to remove excess oil.
- After 25 minutes of baking, add the pears and pecans to the sausages and drizzle with the maple syrup. Bake for a further 10 minutes.
Serving suggestions
Place in the middle of the table and scatter with the crispy sage leaves.
Variations
Chunks of blue cheese can be added at the end for a more indulgent dish.
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This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.
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