Sicilian Sausages with roast sweet potatoes

Serves 2
6 Sicilian sausages
1 large sweet potato, cubed
6 garlic cloves, unpeeled
2 small preserved or pickled lemons, halved
4 fresh rosemary sprigs
1tbsp olive oil
1tbsp clear honey

Preheat to 200c
Place the sausages, potatoes, garlic, lemons, and rosemary in a roasting tin snugly, but all in one layer.
In a bowl, mix together oil, honey, 3tbsp water, and some salt and pepper, and spoon over the top. Roast for 30 min, turning once or twice until cooked through and golden.
This recipe is from Delicious magazine . I wanted to make it because it looked fast and easy, and also because I am totally addicted to recipes with pickled lemons in them.
It was ok but a bit of a disappointment. I think maybe I didn’t cut the potatoes small enough, because I wound up having to cook this for a lot longer then it said. Part of the problem also could have been the fact that this recipe only serves 2, so I had to make three times as much, maybe it worked better in it’s original dimensions. The main problem was that it was way too dry. Because I had to cook it almost twice as long as it said, I wound up having to add some liquid to the pan so it didn’t burn completely. I used some stock, and that worked fine.

All that said, it was actually pretty good. It had an interesting mix of flavors. If I made it again, I would cut the potatoes smaller, and dice the lemon superfine so you could really mix it in with everything, since that’s where most of the flavor comes from.