Sausage and Onion Roast

by Annie Bell, featured in Low Carb Revolution

Published by Kyle Books

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Introduction

The majority of French sausages, or saucisses, are made with 100 per cent meat, give or take the spices, onion and other flavourings, but certainly with no rusk or bread. Increasingly, UK producers are starting to follow suit, given the demand for gluten-free bangers and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. A pot of buttery mash is as welcome as ever.

As featured in

Low Carb Revolution

Image of Annie Bell's Sausage and Onion Roast — Photo by Dan Jones

Ingredients

Serves: 6

Metric Cups

5 tablespoons extra virgin olive oil
1¼ kilograms pork sausages
6 red onions (peeled, halved and sliced)
6 leeks (trimmed and thickly sliced)
small bunch thyme (about 15 sprigs)
sea salt
black pepper

5 tablespoons extra virgin olive oil
1¼ kilograms pork sausages
6 red onions (peeled, halved and sliced)
6 leeks (trimmed and thickly sliced)
small bunch thyme (about 15 sprigs)
sea salt
black pepper

Method

Sausage and Onion Roast is a guest recipe by Annie Bell so we are not able to answer questions regarding this recipe

Heat a tablespoon of oil in a large frying pan over a medium heat and colour the sausages on both sides, in two batches if you need to, then transfer them to a large bowl. Arrange the onions, leeks and thyme sprigs on the base of one or two roasting pans (I use a 25 x 38cm pan, and a smaller 20 x 30cm pan) - the vegetables need to be about 2.5cm deep. Drizzle over the remaining oil and season, then arrange the sausages on top, spaced about 5cm apart.
Preheat the oven to 170°C fan/190°C electric/gas 5 and roast the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and coloured; they will reduce considerably in the process of cooking.
Discard the thyme sprigs as you serve the sausages with the vegetables.

Heat a tablespoon of oil in a large frying pan over a medium heat and colour the sausages on both sides, in two batches if you need to, then transfer them to a large bowl. Arrange the onions, leeks and thyme sprigs on the base of one or two roasting pans (I use a 25 x 38cm pan, and a smaller 20 x 30cm pan) - the vegetables need to be about 2.5cm deep. Drizzle over the remaining oil and season, then arrange the sausages on top, spaced about 5cm apart.
Preheat the oven to 170°C fan/190°C electric/gas 5 and roast the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and coloured; they will reduce considerably in the process of cooking.
Discard the thyme sprigs as you serve the sausages with the vegetables.