1 pack of Townings Pork and Herb Sausages
4 large potatoes, cut into eights
2 Garlic bulbs, crushed
2 sprigs of rosemary
4 rashers of smoked streaky bacon, cut into lardons
2 Braeburn apples, cored and cut into wedges
1 bunch of Cavolo Nero, stems removed and lightly blanched
1 tbsp of good cooking oil
Preheat a large roasting tin in the oven to 200°C, Add the sausages to the tin; drizzle with the oil. Roast for 10 minutes, turning halfway.
Transfer to a bowl with the garlic cloves, chopped potatoes the sprigs of the rosemary, the smoked streaky bacon, apples and toss together.
After the 10 minutes, add the potato mixture to the sausages, in a single layer. Season with a little salt and lots of black pepper. Return to the oven for 20 minutes, turning the sausages halfway, until everything is cooked through and golden. Last minute add the blanched Cavolo Nero to heat through.
