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Ingredients
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1 tablespoon wholegrain mustard
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1 tablespoon red wine vinegar
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2 tablespoons olive oil
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8 beef sausages
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2 red onions, roots intact, cut into 8 wedges each
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8 garlic cloves, unpeeled
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1 small red capsicum, sliced crossways into rings
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2 large zucchini, cut into thick rounds
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3 sprigs fresh sage
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800g orange sweet potato, peeled, chopped
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1/4 cup boiling water
Method
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1Preheat oven to 200°C/180°C fan-forced.
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2Combine the mustard, vinegar and 1 tablespoon oil in a large metal roasting pan. Add sausages, onion, garlic, capsicum, zucchini and sage. Season with salt and pepper. Toss to combine. Roast for 25 minutes or until sausages are just cooked through.
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3Meanwhile, place potato in a heatproof, microwave-safe bowl. Add 2 tablespoons old water. Cover with plastic wrap. Microwave on HIGH (100%) for 7 minutes or until tender. Drain. Season with salt and pepper. Add remaining oil to potato. Mash until smooth. Cover to keep warm.
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4Increase oven to 220°C/200°C fan-forced. Add boiling water to sausage mixture. Bake for a further 5 minutes or until vegetables are tender. Serve on mash and drizzle with any pan juices.
Source: taste.com.au
