Ingredients (Serves 4)

For the sausages:

• 8 quality pork sausages (or venison for a seasonal twist)

• 3 tablespoons maple syrup (or honey if you prefer)

• 2 tablespoons wholegrain mustard

• 1 clove garlic, finely grated

• 1 teaspoon smoked paprika

• Freshly cracked black pepper

For the veg:

• 3 carrots, peeled and cut into batons

• 2 parsnips, peeled and cut into batons

• 1 small butternut squash, cubed

• 2 red onions, quartered

• 2 tablespoons olive oil

• Sea salt & pepper

• A few sprigs of fresh thyme or rosemary

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Method

1. Preheat your BBQ or firepit grill — you want steady medium heat with glowing embers (not roaring flames).

2. Make the glaze: In a small bowl, mix maple syrup, mustard, garlic, paprika, and black pepper. Set aside.

3. Prepare the veg: Toss carrots, parsnips, squash, and onions in olive oil, salt, pepper, and herbs. Wrap in foil parcels or use a BBQ tray. Place near the coals to roast slowly, turning occasionally (about 30–40 minutes).

4. Grill the sausages: Cook sausages over direct heat, turning often until golden brown (around 12–15 minutes).

5. Glaze them up: In the last 5 minutes, brush sausages generously with the maple-mustard glaze. Let it caramelise slightly, but watch so it doesn’t burn.

6. Serve: Pile sausages onto a platter with the roasted veg, scatter extra herbs, and maybe add some crusty bread or hot cider on the side 🍷.

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Why It Works in Winter 🌨️

• The sweet-savoury glaze pairs beautifully with smoky BBQ flavours.

• Root vegetables are seasonal, affordable, and delicious roasted over the coals.

• It’s hearty enough to keep everyone warm outdoors, even on chilly evenings.