Baked Pork Sausages and Spuds

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs spring onion
• 1stalk celery
• 4pcs pork and fennel sausages
• 1pcs granny smith apple
• 20g raisins
• 15ml olive oil
• 15ml white wine vinegar
• 10ml wholegrain mustard
• 10ml honey
• 1pcs tomato sauce (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Thinly slice the spring onion. Finely chop the celery.
2. Step 2 — Bake potato
   Put the potato on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 10 mins (the potato will not be cooked through at this stage).
3. Step 3 — Add sausages
   Add the sausages to the tray with the potato and bake for a further 15 mins or until cooked through (see Kitchen hack).
4. Step 4 — Make salad
   Meanwhile, quarter the apple, remove the core and cut into 2cm chunks. Put 1 tbs white wine vinegar, 2 tsp wholegrain mustard and 2 tsp honey in a large bowl and stir until the honey dissolves. Add the apple, celery, spring onion and raisins and toss to combine. Season with salt and pepper.
5. Step 5 — Serve up
   Divide the sausages, potato and salad among plates. Serve with tomato sauce, if desired, and enjoy!
6. Step 6 — Kitchen hack
   Baking sausages is a nifty trick that prevents oil spattering in your kitchen and gives you extra hands-free cooking time. You can also cook them in a medium frypan over medium heat, covered, for 8-10 mins until cooked through.

Allergens

Sulfit