pork sausages with marmalade and roast vegetables

This week I’ve made a delicious, easy to prepare family meal that’s also perfect to feed a crowd – roast pork sausages with marmalade. The beauty of this dish is that it’s so adaptable, simply change the vegetables with the seasons or try using different sausages. I’ve found that a variety I had not been too keen on as a breakfast sausage can be transformed when cooked in this way – next time you visit your local farmers market choose one you haven’t had before, you could be in for a treat.

At this time of year parsnips are in abundance and hence inexpensive but don’t let the price fool you, they are packed full of flavour and when roasted become charred and sticky while keeping their sweet, earthy aromatic note. I usually have cherry tomatoes, peppers and onions in the mix as well as I know our kids will eat them without a fuss and any meal that I can increase the amount of vegetables on the plate is a winner.

To add a final twist of flavour I have stirred in some Seville orange marmalade, this gives the whole thing a freshness and the tang that comes from the citrus is the perfect foil for the rich pork sausages – in the same way that a gremolata works so well with roast pork.  I have used one of our own marmalades for this job, Seville orange marmalade with Glengoyne cask strength malt whisky, which just picked up another gold at the world marmalade awards this year. We were thrilled to be invited to the gold winner’s reception at Dalemain House in Cumbria last weekend so thanks to all our customers, stockists and of course team Wild Fig.

Ingredients
The Method

serves 6

salad
12 quail’s eggs
800g Jersey royals, cleaned but not scrubbed
125g asparagus, blanched and cooled
60g watercress, washed and picked
40g pine nuts, toasted
20g parsley, chopped
60g parmesan, grated
2 cloves garlic, crushed
200ml olive oil
1 tsp white-wine vinegar
sea salt and black pepper

lamb
1.5kg leg of lamb
1 carrot, chopped
1 onion, quartered
3 garlic cloves, crushed
10g rosemary, finely chopped
30 ml olive oil
juice ½ a lemon
sea salt and black pepper
small bunch mint leaves, finely shredded

1. Marinade the thighs in oil, garlic, lemon and thyme.
2. Slice the fennel and potatoes and place in a casserole dish with the tomatoes.
3. Add chicken stock and a sprig of thyme, put in the oven at 200°C / Gas Mark 6.
4. When the potatoes are tender, sear the chicken on a griddle pan till the skin is crispy.
5. Turn and cook for a further 2 minutes.
6. Place the chicken on top of the boulangère skin side up and return to the oven for 5 minutes or until the chicken is cooked.
7. Serve and enjoy.