How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cumberland sausages with roasted root vegetables recipe?

You need 9 ingredients. The key ingredients include: 300 g (10.6oz) butternut squash, peeled, deseeded, and cut into bite-sized chunks, 1 large or 2 small leeks, cut into 3cm (1in) pieces, 2 small red onions, quartered, 300 g (10.6oz) small new potatoes, scrubbed, and halved lengthways (quartered if large), and more.

Is Cumberland sausages with roasted root vegetables recipe suitable as meat & poultry?

Yes, Cumberland sausages with roasted root vegetables recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Cumberland sausages with roasted root vegetables recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cumberland sausages with roasted root vegetables recipe Recipe

Name: Cumberland sausages with roasted root vegetables recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) butternut squash, peeled, deseeded, and cut into bite-sized chunks; 1 large or 2 small leeks, cut into 3cm (1in) pieces; 2 small red onions, quartered; 300 g (10.6oz) small new potatoes, scrubbed, and halved lengthways (quartered if large); 4 tbsp olive oil, plus extra for the sausages; 1 pinch salt and freshly ground black pepper; 2 tbsp thyme leaves; 1 tbsp chopped rosemary leaves; 4 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each

Cumberland sausages with roasted root vegetables recipe – a delicious recipe with butternut squash, leeks, red onions, new potatoes, olive oil, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

300 g (10.6oz) butternut squash, peeled, deseeded, and cut into bite-sized chunks
1 large or 2 small leeks, cut into 3cm (1in) pieces
2 small red onions, quartered
300 g (10.6oz) small new potatoes, scrubbed, and halved lengthways (quartered if large)
4 tbsp olive oil, plus extra for the sausages
1 pinch salt and freshly ground black pepper
2 tbsp thyme leaves
1 tbsp chopped rosemary leaves
4 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each

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Quick Info

Servings
4 servings
Calories
1644 kcal
Category
Meat & Poultry

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Cumberland sausages with roasted root vegetables recipe

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