Serve up these tasty bangers for Bonfire Night: easy sausage recipe

Published Sunday, Nov 2 2014, 18:20 GMT  |  By  |  Add comment
British Sausage Week kicks off tomorrow - monday November 3 - and we're celebrating by tucking in to our favourite meaty treats.

As Bonfire Night is fast approaching, why not serve up this tasty bangers recipe for the occasion? Juicy sausages are placed on wooden skewers and served with roasted root veggies for a snack that both kids and adults will love.

Bonfire sausages

© British Sausage Week


  • 1 medium beetroot
  • 2 carrots
  • 1 parsnip
  • 1 sweet potato
  • 2 banana shallots
  • 3x15mlsp (3 tablespoons) vegetable oil
  • 400g (15oz) pork and apple or traditional pork, chipolatas
  • 100g (4oz) butternut squash
  • 100g (4oz) caster sugar
  • Wooden skewers for serving


1 Preheat the oven. 180˚C, Gas Mark 4. Peel and cut the beetroot, carrots, parsnip, sweet potatoes and shallots into long thin sticks, approximately 1cm -1.5cm thick.

2 Place these vegetable sticks into a bowl and add the oil. Season with salt and pepper and mix well then place onto a baking tray and roast in the oven for 15-20 minutes until golden brown all over.

3 Meanwhile, cook the sausages on griddle pan (if you have one) to give a really nice flavour and appearance to the sausages. Once cooked, keep the sausages warm until ready for serving.

4 Divide the butternut squash in half and reserve the wider end for serving. Peel the other half and using a melon baller shape the flesh into round balls. Blanch the balls in boiling salted water for 6-8 minutes and then drain on kitchen paper.

5 Make a caramel by placing the sugar into a clean pan and adding enough water to just cover the sugar. Bring to the boil and continue to cook until you have reached a light caramel colour. Remove from the heat and allow to cool for 2-3 minutes.

6 Secure each blanched butternut squash ball on to a small wooden skewer or cocktail stick and then dip, one at a time, into the caramel carefully coating each ball. Stand each ball onto oiled, greaseproof paper or a marble slab whilst completing the process.

7 Use the remaining half of squash as a base for serving the sausages and candied balls (you may need to shave a slice off the end so that it will stand upright). Secure each sausage onto a wooden skewer and then stick all of the sausages into the bottom of the squash finishing off with the candied squash balls placed head down around the outside.

8 Place the roasted root vegetables into a serving dish and serve all together for a great sausage treat on bonfire night.

Cook Time

45 minutes

Nutrition Information

Serves 3 - 4

More great ways with sausages:

Gluten Free Homemade Sausages
Vegetarian Sticky Sausage Skewers
Mini Sausage & Apple Bakewells
Quick Sausage Casserole

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