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Cumberland Sausages With Roasted Root Vegetables

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Cumberland Sausages With Roasted Root Vegetables

Ingredients

  • 300 g (10.6oz) butternut squash, peeled, deseeded, and cut into bite-sized chunks
  • 1 large or 2 small leeks, cut into 3cm (1in) pieces
  • 2 small red onions, quartered
  • 300 g (10.6oz) small new potatoes, scrubbed, and halved lengthways (quartered if large)
  • 4 tbsp olive oil, plus extra for the sausages
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp thyme leaves
  • 1 tbsp chopped rosemary leaves
  • 4 cumberland sausage coils, each weighing about 200g, or 8 cumberland sausages, weighing 100g each
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Published 2014-09-09 14:09:44 (2 years ago).

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