Ingredients - serves 4
8 sausages
1 large red onion, peeled
15g butter
1 tbsp olive oil
sprig of young sage leaves
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500g small new potatoes
2 tbsp olive oil
1 tbsp whole grain mustard
1 tbsp chives/parsley, finely chopped
salt & pepper
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Method
1 Wash the potatoes and leave the skin on, slice once or twice to discs about 1cm thick. Cook in boiling water for 3-4 minutes, drain and pat dry. Set a large sauté pan over medium heat and begin to fry off the potatoes in 2 tbsp of olive oil, lightly salt them on the upper side. Once golden on one side, turn and continue to golden on the other. Once cooked, add mustard and herbs and toss together. Check seasoning.
2 Halve the onion then slice from top to base into strips - season and fry off in the mix of butter and olive oil. Add sausages and torn sage leaves to the pan and continue until they are browned all over and cooked through. Finally add a splash of water and incorporate into the sticky pan juices - divide potatoes between plates together with sausages and onion sauce. |
