SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 35 MINS
2 large red onions
2 eating apples
4 parsnips
12 chipolatas
1 tablespoon runny honey
Preheat the oven to 180oC/350oF/gas 4. Place a large non-stick oven- proof frying pan on a medium-high heat.
Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.
Use a speed-peeler to peel the parsnips into long strips.
Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.
Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.
Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.
A little thank you for choosing Blacker Hall. Throughout September, Reward Card customers can enjoy a different treat or exclusive saving each week, from handmade sausages and Bakery biscuits to family pies and our own-farm Sirloin Steaks. Plus, discover our £19.95 Cosy Plate offer in the Barn Kitchen.
Join us on Saturday 3rd & Sunday 4th October for Blacker Hall Farm’s first Harvest Festival – a weekend celebrating autumn produce, Yorkshire food, local makers and the people behind it all.
Expect seasonal tastings, live chef demonstrations, new Blacker Hall products, local producers, live music and plenty to enjoy around the farm.
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