- 1 1/2 tbs extra virgin olive oil
- 12 Black Angus Beef sausages
- 150g marmalade, warmed
- 110ml apple cider
- 2 red onions, cut into wedges
- 3 pears, cut into wedges
- 1 tbs wholegrain mustard
- 1 garlic bulb, halved crossways
Pickled cucumbers and dill sprigs, to serve.
Preheat oven to 220˚C and grease a large baking tray. Toss oil, sausages, marmalade, cider, onion, pear, mustard, garlic, 1 tsp salt flakes, and a pinch of ground black pepper on prepared tray. Spread over tray and roast, basting 3 times with cooking juices, for 20-25 minutes or until sausages are cooked through.
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