Italian Pork and Fennel Sausages

with Sweet Potato and Roast Tomato Salad

1 tbs olive oil

1 tbs balsamic vinegar

2 tsp sugar

2 oven trays

baking paper

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into wedges and put on a lined tray. Drizzle with 1 tsp olive oil, season with salt and pepper and toss to combine. Roast, turning halfway, for 25 mins or until golden and tender.

Meanwhile, quarter the tomatoes. Cut the onion into wedges. Put on the remaining lined tray and drizzle with 1 tsp olive oil and 2 tsp balsamic vinegar. Scatter over 2 tsp sugar, season with salt and pepper and toss to coat. Roast for 5 mins.

Add the sausages to the tray with the tomato and onion. Roast for a further 15 mins or until the onion is tender and the sausages are cooked through.

Combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the salad among plates and top with the roasted tomato, onion and sausages. Serve with the sweet potato wedges and enjoy!

If you have any bread rolls or a baguette on hand, this makes the ultimate sausage sub.