Recipe
Catherine Wheel Sausage
A British family-centrepiece of coiled pork sausage roasted with potatoes, carrots and onions, finished with thyme and served with Dijon mustard for dipping at a relaxed family table.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Heat the oven to 200°C fan/220°C/gas 7. Put the potatoes, carrots and onion wedges in a large roasting tin, toss with the olive oil, thyme, salt and pepper, and spread them out in one layer.
Shape the pork sausages into a tight Catherine wheel and secure the coil with two wooden skewers if needed. Set it in the centre of the roasting tin, then roast for 25 minutes.
Turn the vegetables and rotate the sausage carefully. Return the tin to the oven for 20 minutes, until the vegetables are tender and browned and the sausage is cooked through with no pink meat.
Rest the sausage for 5 minutes, remove any skewers, and cut it into wedges. Serve with the roasted vegetables and Dijon mustard for dipping.
About this recipe
This Catherine Wheel Sausage makes a generous centrepiece from a simple tray of pork sausage, potatoes, carrots and onions. The sausage is coiled into a neat spiral before roasting, so each portion has a crisp browned edge and a juicy centre.
Roasting everything together lets the vegetables catch the savoury juices from the sausage, while thyme adds a gentle herbal note. Cut the potatoes and carrots to a similar size so they cook evenly, and give the tray enough space for proper browning.
Serve the sausage in slices with the roasted vegetables and a little Dijon mustard on the side. It is a relaxed British-style supper that works just as well for a Sunday table as it does for a family dinner.
