• 4 medium carrots
  • 2 large parsnips
  • 4 red onions
  • 4 beetroot
  • 4 large potatoes or 6 medium
  • 1 red pepper
  • 6 tomatoes
  • Galloway Chillies Chilli jam (heat of your choice)
  • 8 thick pork sausages
  • Oil, salt, fresh black pepper
  • Seasonal herbs


  • Heat your oven to medium.
  • Peel carrots, parsnip onions, beets and potatoes.
  • Cut in to large chunks roughly the same size.
  • Core and chop pepper and quarter the tomatoes.
  • Place in a bowl and toss in oil salt and pepper until just coated.
  • Add a good spoonful of Galloway Chilli jam and toss again.
  • Sprinkle with herbs of your choice, I recommend rosemary and sage.
  • Place in a large oven proof dish and add the sausages, making sure that the sausages sit well in with the veggies.
  • Cover with foil and bake until just tender.
  • Remove the foil and toss again.
  • Return to the oven and cook until nicely browned.
  • This recipe uses seasonal veg but can easily be adapted to whatever veg is in season.
  • In summer try with courgette, runner beans, tomato etc.
  • Any meats can be used if sausages are not to your taste.
  • To adapt for a vegetarian replace the meat with black eyed beans or kidney beans.

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