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Roast Sausages With Squash, Red Onion, and Crispy Sage

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“Roast Sausages with Squash, Red Onion, and Crispy Sage”

Ingredients Nutrition


  1. Preheat the oven to gas 7, 220C, fan 200°C Scatter the squash, onion wedges, and chopped sage in a large nonstick roasting pan that is big enough to take them in a single layer. Drizzle over 2 1/2 tablespoons of the oil and toss everything to coat. Tuck the sausages in among the vegetables, then brush with the remaining 1/2 tablespoon of oil. Roast for 20 minutes, then give everything a quick stir and roast for a further 10-15 minutes, or until the sausages are brown and the vegetables are turning golden at the edges.
  2. Meanwhile, heat a little oil in a small pan (enough to just cover the bottom of it). When the oil is hot, drop in a handful of whole, dry, sage leaves and fry for a few seconds, until just crisp. Remove with a slotted spoon and drain on kitchen paper.
  3. Scatter the fried sage leaves over the roasted sausages and vegetables. Serve with the green veg of your choice.

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