Sticky Sausages, Apples & Potatoes with Radish Salad

  • Ingredients

  • 500g new potatoes, halved (or cut into three if large)
  • 8 pork sausages
  • 2 sweet eating apples, cut into wedges
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 1/2 tbsp clear honey
  • 1 1/2 tbsp grainy mustard
  • 85g bag watercress
  • 150g (5oz) radishes, finely sliced
  • small bunch fresh flat-leaf parsley, leaves chopped
  • For the dressing

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1/2 tsp grainy mustard

Preheat the oven to gas 6, 220°C, fan 200°C. Put the potatoes in a large pan and cover with cold salted water. Bring to the boil, simmer for 5 minutes; drain.

Arrange the potatoes, sausages, apple and onion in a baking dish. Drizzle over the oil, season, then toss to coat. Roast for 30 minutes, turning halfway.

Stir through the honey and mustard, then cook for a further 15 minutes.

Meanwhile, for the dressing, put the oil, vinegar and mustard in a jug with a little seasoning; whisk to combine. Put the watercress and radishes in a bowl and spoon over the dressing.

Remove the roasting dish from the oven and scatter over the parsley. To serve, divide the sausages and veg between 4 plates and scatter over the watercress and radishes.



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