Roast Sausages with Garlic and Sage

16 Sausageland Sausages – choose your favourite variety

Splash of White Wine (maybe a glass for the chef too)

250g Cherry tomatoes on the vine

Drizzle of Balsamic Vinegar

Handful of Sage leaves

8 Large Shallots, peeled and halved

1tbsp Redcurrent Jelly

Head of Garlic

100ml water

 

Method
1. Preheat the oven to 200°C/Gas Mark 6.

2. Put the shallots, sage and garlic (bash the cloves) in an ovenproof dish. Arrange the sausages on top and drizzle with olive oil and a splash of white wine. Roast for 30 mins.

3. Stir in the redcurrant jelly. balsamic vinegar and 1OOml water. Place the tomatoes on top and roast for a further 10 mins.