Tuscan Ember Sausage Bake – Roasted Root Vegetables and Sausages in an Apple Glaze
A cozy, rustic dish that’s ideal for a crisp autumn nights. This Tuscan Ember Sausage Bake combines smoky Italian sausages, caramelized root vegetables and a cider-mustard glaze that reduces to a sticky finish. Cook this over the at a fall dinner party or in your oven at home.
Why You’ll Love This Recipe
One-Pan Magic: Everything comes together in a cast iron pan which will leave you with easy clean up.
Seasonal Flavours: Root vegetables, fennel and butternut squash with warm spices is a great Fall dish.
Versatile: Works over the firepit, grill, or in the oven.
Is This Recipe for You
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings 4-6
Occasion: Fall Dinners, cozy weekends, Friendsgiving
What Do You Need
Fresh
- Italian Sausages
- bacon
- butternut squash
- carrots
- fennel
- red onion
- sweet potato
- potatoes
- sage
Pantry
- apple juice
- cinnamon
- brown sugar
- grainy mustard
- honey
- apple cider vinegar
- chili flakes
Prep Time
20 minutes
Cook Time
45 minutes
Serves
6
Ingredients
- 6 Italian sausages
- 3 slices of bacon, chopped
- 2 cups cubed butternut squash
- 2 carrots, chopped
- 1 fennel bulb, sliced
- 1 red onion, sliced
- 1 large sweet potato, diced
- 2 large potatoes, diced
Glaze
- 3/4 cup apple juice
- 1 tsp cinnamon
- 1 Tbsp brown sugar
- 2 Tbsp grainy mustard
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp chopped sage
- 1/2 tsp chili flakes
Steps
1
Sear the Sausage and Bacon: In a large cast iron skillet or heavy pan, heat oil and sear the sausages and chopped bacon until browned. Remove and set aside.
2
Cook the Vegetables: Add the squash, sweet potato, and potatoes to the same pan. Cook in the rendered fat with a drizzle of olive oil for about 10 minutes, stirring occasionally until softened. Add the fennel and onion, cooking until fragrant.
3
Make the Glaze: In a small saucepan, combine apple juice, cinnamon, and brown sugar. Simmer until reduced by half. Whisk in grainy mustard, honey, apple cider vinegar, sage, and chili flakes.
4
Combine and Bake: Pour the glaze over the vegetables, stirring to coat. Nestle the sausages and bacon back into the pan.
- Over the Fire: Place covered pan over steady coals for 25-30 minutes until vegetables are tender and sausages are cooked through.
- Oven Method: Roast uncovered at 400 degrees F for 25-30 minutes.
5
Serve: Garnish with extra sage and serve directly from the cast iron for a rustic presentation.
Expert Tips and Tricks
Charred Edges= Exactly what you want: You want your vegetables to get crispy before adding the glaze for flavour and depth.
Glaze Variations: You can also use pear juice if you’d like a subtle twist.
Spicy: If you like spice then buy Hot Italian Sausage instead of mild and add extra chili flakes. You could even add some sliced fresh chilis.
Hosting Hack: Prep all the chopping earlier in the day so you can enjoy the party once the fire is lit.
FAQ
Can I use chicken or turkey sausage instead of pork? Yes! Chicken or turkey sausage works beautifully. You may need to shorten your cooking time as it is generally leaner.
What can I serve with this dish? A loaf of crusty bread or a simple arugula salad balances the richness.
Can I make this vegetarian? Yes! Skip the sausage and bacon, and add mushrooms. The glaze and vegetables still steal the show.
Ingredients
- 6 Italian sausages
- 3 slices of bacon chopped
- 2 cups cubed butternut squash
- 2 carrots chopped
- 1 fennel bulb sliced
- 1 red onion sliced
- 1 large sweet potato diced
- 2 large potatoes diced
Glaze
- 3/4 cup apple juice
- 1 tsp cinnamon
- 1 Tbsp brown sugar
- 2 Tbsp grainy mustard
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp chopped sage
- 1/2 tsp chili flakes
Instructions
- Sear the Sausage and Bacon: In a large cast iron skillet or heavy pan, heat oil and sear the sausages and chopped bacon until browned. Remove and set aside.
- Cook the Vegetables: Add the squash, sweet potato, and potatoes to the same pan. Cook in the rendered fat with a drizzle of olive oil for about 10 minutes, stirring occasionally until softened. Add the fennel and onion, cooking until fragrant.
- Make the Glaze: In a small saucepan, combine apple juice, cinnamon, and brown sugar. Simmer until reduced by half. Whisk in grainy mustard, honey, apple cider vinegar, sage, and chili flakes.
- Combine and Bake: Pour the glaze over the vegetables, stirring to coat. Nestle the sausages and bacon back into the pan.
- Over the Fire: Place covered pan over steady coals for 25-30 minutes until vegetables are tender and sausages are cooked through.
- Oven Method: Roast uncovered at 400 degrees F for 25-30 minutes.
- Serve: Garnish with extra sage and serve directly from the cast iron for a rustic presentation.
Notes
Nutrition
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