- Preheat the oven to 220C/fan oven 200C/Gas mark 7. Place the tomatoes, onions, peppers, garlic, courgettes and rosemary into a large roasting tray. Drizzle over the olive oil and season with salt and freshly ground black pepper and toss well. Roast for 10 minutes.
- Arrange the sausages over the top of the vegetables and roast for a further 25 minutes. Remove the garlic from the tin and squeeze the flesh from its papery skin. Mash with the Whole Cranberry Sauce and mustard and spoon over the sausages. Return to the oven for 10 minutes until sticky.
For a vegetarian version use Quorn sausages. Check the cooking times on the packaging as they may have a shorter cooking time.
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All the family will love this supper dish that makes use of your favourite sausages!
450g/1lb plum tomatoes, halved 2 red onions, peeled and cut into wedges 1 red pepper, deseeded, cored and cut into chunks 1 yellow pepper, deseeded, cored and cut into chunks 2 garlic cloves, unpeeled 2 courgettes, trimmed and cut into chunks 2 large rosemary sprigs 2 tbsp olive oil Salt and freshly ground black pepper 4 tbsp Ocean Spray® Whole Cranberry Sauce 2 tsp wholegrain mustard (optional) 8 good quality thick pork and herb sausages
Time: 15 minutes Serves: 4 Nutrition: n/a