Maple-glazed Sausages with Smoked Aubergines and Tomatoes
By Morrisons
Published on 28 August 2020
The maple-glaze on these sausages bring an intense flavour to your barbecue, brush more glaze on to the sausages as you cook them, to increase the intensity.Time and servings
1 hr 5 minsTotal time
6Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 2 aubergines
- 2 tsp of smoked paprika
- 2 red onions
- 2 tsp of dried oregano
- 2 tsp of dijon mustard
- 2 sprigs of fresh rosemary
- 2 tsp of fresh rosemary
- 6 tbsp of maple syrup
- 12 pork chipolatas
- 4 tbsp of olive oil
- 7 vine ripened tomatoes
Method
Step 1
Heat the oven to 180°C/160°C fan/Gas 4. Chop the aubergines in half lengthways and cut into thumb-width slices. Place in a bowl with the smoked paprika and 2 tbsp of the oil and toss to coat.Step 2
Sprinkle 1 tbsp of the oil into a roasting tray and add the red onions, rosemary and aubergines. Sprinkle over the dried oregano and remaining oil.Step 3
Roast in the oven for 20 minutes then remove.Step 4
Add the tomatoes and continue to roast for 10-15 minutes or \u001Funtil the aubergines are golden brown and soft.Step 5
For the glaze, whisk together the maple syrup, mustard and rosemary. Toss with the sausages and barbecue for 15-20 minutes or until cooked through.Step 6
Place the sausages on top of the tray of veg to serve.