so much time in my world I’m gonna roast
off some sausages which I’m gonna do
something really special with and then
I’ve got some root veg here I’m just
going to drain them I’ve cooked those
for about 15-20 minutes in this pan I
want some olive oil just a swig and then
I want a nice knob of butter and then I
got some chestnuts these are backpacked
chestnuts and as soon as they start to
foam I’ll go in with my winter veg
straight in there the best thing for
this is to use a potato masher and just
sort of put your weight on it
scrunch it all up I’ve bought some good
quality sausages and what I’m doing is
I’m unraveling the sausage and then when
it’s unraveled you just squeeze that
into the gap where it came drizzle it
with a little olive oil I want to get
rosemary and sprinkle it all the way
over and then what I want to do is I’m
gonna put the beef on top squeeze them
together and then all I do is roll it up
right snail poke this through the
sausage through like that now with the
onions we’re gonna make the most
incredible gravy so in the oven I’ve got
it on about 220 Celsius 430 Fahrenheit
and I’ve put a nice roasting tray in
here to heat up and I want to get some
olive oil in here I’m gonna put this now
in an oven and then this is on a medium
heat now if I just turn this over if you
look here can you see it coloring there
what I want to do is every five minutes
come back to this and as soon as it goes
golden on the bottom side I’ll turn it
over again I’m flattening out again
Janna fide caramelized beautiful onions
sausage and juice on yeah bubble
tray back on here on full whack a little
dessert spoon of flour cheap balsamic
vinegar and I want you to put about a
quarter of this bottle in there and then
in with some vegetable stock or chicken
stock as soon as this has come to the
boil and thickened we’re ready to go
slice your sausage get a nice watch of
your lovely bubble and squeak take a
load of that beautiful roasted sausage
some of that lovely onion gravy
everydays
off some sausages which I’m gonna do
something really special with and then
I’ve got some root veg here I’m just
going to drain them I’ve cooked those
for about 15-20 minutes in this pan I
want some olive oil just a swig and then
I want a nice knob of butter and then I
got some chestnuts these are backpacked
chestnuts and as soon as they start to
foam I’ll go in with my winter veg
straight in there the best thing for
this is to use a potato masher and just
sort of put your weight on it
scrunch it all up I’ve bought some good
quality sausages and what I’m doing is
I’m unraveling the sausage and then when
it’s unraveled you just squeeze that
into the gap where it came drizzle it
with a little olive oil I want to get
rosemary and sprinkle it all the way
over and then what I want to do is I’m
gonna put the beef on top squeeze them
together and then all I do is roll it up
right snail poke this through the
sausage through like that now with the
onions we’re gonna make the most
incredible gravy so in the oven I’ve got
it on about 220 Celsius 430 Fahrenheit
and I’ve put a nice roasting tray in
here to heat up and I want to get some
olive oil in here I’m gonna put this now
in an oven and then this is on a medium
heat now if I just turn this over if you
look here can you see it coloring there
what I want to do is every five minutes
come back to this and as soon as it goes
golden on the bottom side I’ll turn it
over again I’m flattening out again
Janna fide caramelized beautiful onions
sausage and juice on yeah bubble
tray back on here on full whack a little
dessert spoon of flour cheap balsamic
vinegar and I want you to put about a
quarter of this bottle in there and then
in with some vegetable stock or chicken
stock as soon as this has come to the
boil and thickened we’re ready to go
slice your sausage get a nice watch of
your lovely bubble and squeak take a
load of that beautiful roasted sausage
some of that lovely onion gravy
everydays
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