This is a great recipe for a mid-week supper, as everything is thrown onto a baking tray and ready in 20 minutes. The grapes and shallots caramelise and sweeten as they're roasted, to balance the sharpness of the balsamic vinegar and savoury sausages.
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Here's how you do it
Preheat the oven to 200℃.
Slice the shallots in half vertically, leaving the skins on.
In a roasting tray add the sausages, rosemary, shallots, bay leaves and grapes. Season with salt and pepper, and pour over the olive oil and vinegar.
Place in the oven and roast for 10 minutes, then turn the sausages and roast for a further 10 minutes, until the sausages are golden and cooked through.