Recipe: New potatoes & sausages
Sausages and spuds are given a zingy flavour boost in this simple recipe.
Cracked new potatoes with pork & fennel sausages
|800g scrubbed baby new potatoes (the smallest you can find)|
|1 teaspoon sea salt|
|300g pork and fennel sausages|
|50ml olive oil|
|1⁄2 cup white wine|
|2 tablespoons capers|
|1⁄2 preserved lemon, flesh removed, thinly sliced|
|2 tablespoons finely chopped chives|
|green salad and crusty bread to serve|
1. Place the potatoes on a board then use a rolling pin or some other heavy object to lightly crack them. Sprinkle with the salt and stand for 5 minutes.
2. Meanwhile, squeeze the sausage meat from its casings and break into bite-sized pieces.
3. Heat 1 tablespoon of the oil in a wide saucepan then add the sausage pieces. Fry until browned and crisp then remove from the saucepan and set aside.
3 Add the remaining oil and the potatoes and fry for a few minutes then return the sausages to the saucepan. Cover and cook for 20 minutes or until the potatoes are tender, shaking the pan occasionally.
4 Add the wine, capers and preserved lemon. Cover and remove from the heat then stand for 5 minutes to allow the flavours to infuse. Sprinkle with the chives before serving. This is good with an undressed green salad and crusty bread to mop up the juices.
Recipes and food styling by Ginny Grant; Photography by Aaron McLean; Styling by Tamara West
Preparation: 10 minutes
Cooking: 30 minutes