Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through. Remove from the oven and stir the vegetables again, then arrange the sausages on top.

Almost any part of the pig can end up in sausages. Quality can vary, from cheap, fatty specimens stuffed with pork that has been blasted off the carcasses, to the finest quality pork minced with ...

Sweet potatoes, beets and Brussels sprouts mix it up in this Roasted Root Vegetables With Sausage Recipe. Rebecca Martin is an Associate Editor at MOTHER EARTH NEWS magazine, where her beats ...

Besides being memed to death by fans, the Brat visual language has been adopted by everyone from the Green Party to green brands like Field Roast. The plant-based meat brand ran an OOH billboard in ...

This is like a warm lentil salad with roasted carrots and fried sausages, a combination of the sort of flavours and simple components I like. I used L’Authentique Pork and Fennel sausages as ...

Bruce Aidells, the founder of the eponymous sausage company, is also an avid cook. His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a ...

Place a roasting rack over a rimmed baking sheet. Roast your sausages in a 400˚F oven until cooked through. Let cool enough to handle, roughly chop. Heat the olive oil in a large sauté pan ...