3 garlic cloves, unpeeled
1 courgette, chopped
2 yellow peppers, deseeded and chopped into 3cm chunks
2 red onions, cut into thick wedges
200g cherry tomatoes
8 Hodgins Jumbo Pork Sausages
2 tbsp olive oil
Salt and black pepper
1½ tbsp balsamic vinegar
1 tbsp clear honey
1 tbsp fresh thyme leaves
Feta, crumbled (optional)
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- In a large roasting tin, combine the garlic cloves, courgette, peppers, onions and cherry tomatoes. Nestle the sausages amongst the vegetables, then drizzle everything with the oil and season generously with salt and pepper. Toss to coat, then roast for 10 minutes.
- In a bowl, combine the balsamic, honey and thyme. Stir together well, then pour the mixture all over the sausages and vegetables. Toss to coat, then return to the oven and roast for 10 minutes longer or until the sausages are completely cooked throughout.
- Scatter with Feta (if desired) and serve with crusty bread.
Instead of serving with crusty bread, you could try tossing through some cooked pasta or couscous.