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Beet Sausages with Sweet Potato Wedges

Prep Time: 5 mins Cook Time: 25 mins - Serves: 2

A fresh way to enjoy Vegan sausages and Sweet Potato – and it's really easy to whip up, too. Add our Beet Goes on Sausages for that extra horseradish kick.



  • 1 pack HECK! Beet Goes On Sausages
  • 3 sweets potatoes (skin on)
  • 3 large tomatoes 
  • 1 tsp basil pesto 
  • 30ml olive oil
  • Sea salt 
  • Black pepper
  • Rocket or watercress tp serve


  1. Pre-heat oven to 180°c (fan 160°c) and grill to medium heat. 
  2. Cut the sweet potatoes into wedges and place on a baking tray. Season with a little sea and drizzle with olive oil. Place into the oven and roast for 25 minutes. You may want to give these a shake half way through cooking, so you get an even browning. 
  3. 15 minutes into the potato cook time, place the sausages in a frying pan on a medium to high heat and cook for 10-12 minutes, turning occasionally. 
  4. Whilst the sausages are cooking, quarter the tomatoes on a chopping board, remove the seeds and dice. Place into a bowl and mix with the pesto and olive oil, and season to taste with salt and black pepper. 
  5. Divide the roasted sweet potatoes between two plates. Add the sausages drizzle with dressing and serve alongside a generous handful of rocket or watercress.

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