Roast sausages, mushrooms and sweet potatoes recipe

The cider you use for this must be dry – or you can use dry white wine – or the dish will be too sweet. You can leave out the cream if you want. It makes it rich but it’s also good without it. Just reduce the cider or wine then add the fried sage leaves and serve. 

Prep time: 10 minutes | Cooking time: 55 minutes




  • 3½ tbsp olive oil
  • 8 really good-quality pork sausages
  • 675g sweet potatoes, cut into large chunks 
  • 2 onions, halved, each half cut into 4 wedges
  • 2 tbsp white balsamic
  • 400g medium-sized chestnut mushrooms
  • 150ml dry cider or white wine
  • 200ml double cream (optional)
  • about 10 sage leaves
  • ½ tbsp butter
  • Grated Parmesan, to serve


  1. Preheat the oven to 200C/180C fan/Gas 6.
  2. Heat 1 tbsp olive oil in a frying pan and cook the sausages all over until they are a good colour (but not cooked through). Transfer to a large roasting tin.
  3. In a bowl, toss the sweet potatoes and onion wedges with 1½ tbsp olive oil and 1 tbsp balsamic, and season with salt and pepper. Put the potatoes and onions around the sausages. The dish should be big enough for everything to go in a single layer.
  4. Cook in the oven for 25 minutes.
  5. Take the pan out of the oven and increase the heat to 220C/200C fan/Gas 7.
  6. Stir everything around. Toss the mushrooms in a bowl with the remaining olive oil and balsamic, plus some salt and pepper. Spread these out among the sweet potatoes and sausages. Put back in the oven and roast for 15 minutes.
  7. Set the tin over a high heat on the hob and add the cider or white wine. Bring to the boil, then simmer until it is reduced by half. Take the pan off the heat and add the cream, if using. Put back on the hob and heat through, allowing the cream to reduce a little so that everything has a nice coating.
  8. Quickly fry the sage leaves in the butter until crisp. Transfer the sausage mixture to a serving dish with the sage leaves on top. Offer Parmesan on the side.
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