Pork, Apple and Cranberry Sausages with Sumac Roasted Kumara and Apple

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara, olive oil and sumac spice mix on prepared trays, season with salt and roast for about 10 minutes. Add apples to trays, toss through and cook a further 10 minutes until kumara and apples are tender. Remove from oven and toss through spinach until slightly wilted.
3. While vegetables are cooking, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook sausages for 5–6 minutes, turning constantly, until browned and cooked through. Remove from pan and set aside, covered with foil.
4. Add spring onions to pan and fry for 1–2 minutes. Add butter and flour and stir with a wooden spoon for 1 minute, until butter has melted and flour is cooked. Add chicken stock and stir until smooth and gravy is thickened, about 2 minutes. Stir though parsley and soy sauce, remove from heat.
5. Divide vegetables and sausages between plates, then spoon over a little gravy.