Easy Italian Pork Sausages

Nutrition per serve

Ingredients

• 300g chat potatoes
• 250g butternut pumpkin
• 1pcs chicken-style stock cubes
• 4pcs pork and fennel sausages
• 25g tomato chutney
• 1bunch parsley
• 100g marinated goat cheese
• 80ml (⅓ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Grease a roasting pan. Halve the unpeeled potatoes, quartering any large ones. Cut the unpeeled pumpkin into 5cm chunks (pumpkin skin is edible, nutritious and delicious, especially when roasted; it also saves time and waste, but you can remove it if you prefer).
2. Step 2 — Prep stock
   Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.
3. Step 3 — Toss ingredients
   Put the potato, pumpkin, sausages, chutney and 2 tsp oil from the marinated goat cheese in the roasting pan. Season with salt and pepper and toss to combine.
4. Step 4 — Bake sausage mixture
   Spread the sausages and vegetables in a single layer and gently drizzle the stock around the edges. Bake for 40 mins or until the vegetables are browned and tender and the sausages are cooked through.
5. Step 5 — Prep parsley
   Meanwhile, pick the parsley leaves, discarding the stems.
6. Step 6 — Get ready to serve
   Scatter the crumbled goat cheese and parsley over the sausages and vegetables. Take the bake to the table and serve.

Allergens

Sulphites, Milk