butchers

Recipe: Baked Kenniford Farm Cranberry and Rosemary Sausages with Piri Piri and Thyme


This delicious recipe uses Kenniford Farm’s Taste of the West Gold Award winning sausages and is packed full of flavour – great for enjoying in the garden in the sunshine or for a warming supper in the cooler weather. Recipe from Love Pork – http://www.lovepork.co.uk

Cooking Time: 40 Minutes

Cooking Skill: Easy

Serves: 4 People

 

Ingredients

450g (1lb) Gold Taste of the West Award Kenniford Cranberry and Rosemary pork sausages

3 large sprigs fresh thyme

4 cloves garlic, peeled

Seasoning

15ml (1tbsp) olive oil

45ml (3tbsp) sweet chilli sauce

1 red chilli, deseeded and cut into large pieces

½ lemon, cut into wedges

2 large sprigs, vine on, cherry tomatoes

 

Method

Preparation: Pre-heat oven to Gas Mark 4, 180ºC.

  1. Place sausages into a small baking pan or tin.
  2. Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli sauce. Pour over the sausages and roll them to coat. Add the red chilli and lemon, squeezing and leaving wedges in the pan.
  3. Place in the pre-heated oven and cook for 35 minutes, then add tomato sprigs and cook for a further 5 minutes to soften slightly.
  4. Serve with mini roasted new potatoes tossed in thyme and drizzled with piri piri juices.
Wilde  460

Photo Copyright of Love Pork

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