6 parsnips, peeled and cut into thick wedges
3 red onions, peeled and quartered
2 tbsp olive oil
1 tbsp garam masala spice mix
10 thick pork sausages
1 handful sage and rosemary leaves (mixed)
Preheat oven to 200C. Place the parsnips, onions, olive oil and garam masala in a roasting tray, toss to combine and season to taste. Cover with foil and cook for 30 minutes. Meanwhile, brown the sausages on all sides in a hot saucepan (in batches) then add the sausages and herbs to the roasting tray.
Return to the oven and cook for 20 minutes or until the sausages are cooked through. Serve with a green salad and plenty of Beerenberg Worcestershire Sauce.