Roasted Inglewood Chicken Sausages with Pumpkin & Parsnip

A beautiful easy tray-bake dinner. Juicy Inglewood organic chicken sausages roasted alongside sweet pumpkin, parsnips and zucchini, finished with a simple homemade onion gravy.

Serves: 4 | Cooking Time: 45 min

  • 2 packs Inglewood chicken sausages (8 sausages total)
  • 1kg Jap pumpkin, deseeded and cut into wedges
  • 400g parsnips, peeled if desired and cut into batons
  • 200g zucchini, thickly sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried rosemary or thyme
  • Salt and pepper

Simple onion gravy

  • 1 tbsp organic butter
  • 1 tbsp plain flour
  • 1 cup organic chicken or vegetable stock
  • 1 tsp tamari or Worcestershire sauce (optional)

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place pumpkin and parsnips in a large roasting dish. Toss with olive oil, rosemary or thyme, salt and pepper.
  3. Roast for 15 minutes.
  4. Add chicken sausages, sliced onion and zucchini to the tray. Turn vegetables gently to coat with the cooking juices.
  5. Return to oven for another 25–30 minutes, turning sausages halfway through, until vegetables are golden and sausages are cooked through. Chicken sausages should reach 75°C internally.
  6. For the gravy, melt butter in a small saucepan. Stir in flour and cook for 1 minute.
  7. Gradually whisk in stock until smooth.
  8. Add tamari or Worcestershire sauce if using and simmer for 3–5 minutes until thickened.
  9. Serve two sausages per person with a generous helping of roasted vegetables and a drizzle of gravy.

OrganicBox tip: Don't peel the Jap pumpkin if the skin is tender and in good condition. It softens beautifully when roasted and adds extra fibre.

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