Serves 4
Use the largest sausages you can find and that will keep the cooking times accurate.
1 sweet potato, peeled, halved and cut into 1cm-thick slices3 red onions, quartered
8 large sausages
a few sprigs of fresh thyme
2 bay leaves (fresh if possible)
3 tbsp olive oil
100ml chicken stock
For the crumble:
175g plain flour
100g butter, diced
50g Parmesan cheese, grated
Preheat the oven to 190°C.
Put the sweet potato, onions, sausages and herbs in a medium-sized roasting tin. Drizzle over the oil and turn everything together, then pour over the chicken stock.
To make the crumble, put all the ingredients in a bowl and rub together until you get a sandy texture, then scatter it over the sausage mixture.
Bake in the oven for 30–40 minutes (depending on the size of your sausages), until the crumble topping is crunchy and golden. Serve straightaway.
