RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 red onions, sliced into wedges
  • 4 carrots, peeled and halved lengthways
  • 3 parsnips, peeled and halved lengthways
  • 200g Brussel sprouts, halved (or quartered if very large)
  • 3 cloves garlic, peeled and bruised
  • ¼ cup Cobram Estate Classic EVOO
  • Salt and Pepper
  • 2 bay leaves
  • 8 herbed pork sausages

MUSTARD GRAVY:

  • 3 Tbsp Lurpak unsalted butter
  • 3 Tbsp Coles plain flour
  • ½ cup dry white wine
  • 2 cups Massel salt-reduced chicken stock
  • 2 Tbsp honey
  • 2 Tbsp whole grain mustard
  • Juice of ½ lemon
  • Salt and Pepper

 

METHOD:

  • Preheat oven to 180C.
  • In a large casserole or baking dish, scatter the vegetables, garlic and bay leaf and add the oil. Toss to coat and season with salt and pepper. Cover with foil and place in the oven for 15-20 minutes. Remove from the oven, turn the vegetables and add the sausages, tucking them in amongst the vegetables. Cover with foil and return to the oven for 15 minutes. Remove the foil and increase the heat to 200C for a final 10-15 minutes, or until golden brown and caramelised.
  • Meanwhile, make the gravy. Melt the butter in a pan over a medium heat. Add the flour to make a roux, stirring continuously for 1-2 minutes. Pour in the wine and whisk until reduced. Add ½ of the stock and whisk until smooth. Add remaining stock and cook, whisking occasionally, for a further 5-6 minutes until thickened. Remove from the heat and add the honey, mustard and lemon juice and season to taste with salt and cracked pepper.
  • Serve traybake in the middle of the table with mustard gravy and a leafy green salad on the side.

Our friends at Wine Selectors recommend pairing this dish with a Sangiovese or Riesling.

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