From Your Organic Kitchen by Jesse Ziff Cool
2 lbs. lamb sausage (pork or chicken will work too) ½ cup blackberry or raspberry preserves
1 large rutabaga, peeled & cut into thick wedges 2-3 TBSP balsamic vinegar
1 large red onion Salt and Fresh ground black pepper
3-4 garlic cloves, minced 1 TBSP chopped fresh rosemary
Preheat oven to 500. Place the sausage in a shallow roasting pan. Cook, turning occasionally, for 15 minutes, or until no longer pink.
Reduce the temperature to 350. Remove the sausage to a plate and add the rutabaga, onion, garlic, rosemary, and preserves to the pan with the sausage drippings. Toss to coat well. Place the sausage on top of the vegetables. Cover and roast, tossing occasionally, for 45 minutes, or until the vegetables are tender and the sausage is cooked through.
Transfer the sausage to a platter. Drizzle the vinegar over the vegetables. Mix well and season with salt and fresh ground black pepper to taste. Serve with the sausage.