Sausages & Roasted Potatoes
with creamy cucumber salad
The quantities provided above are averages only.
Ingredients
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
600 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Cucumber
110 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Honey
5 grams
Chives
1 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Halve, peel and thinly slice the onion.
Pop the potato, onion and paprika onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.
Pop the sausages onto another lined baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, roughly chop the chives (use scissors if you prefer).
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Mix the cucumber with creme fraiche and chives. Mix well and season to taste with salt and pepper.
Assemble the honey and half the mustard (per 2P) in a small bowl.
Divide the sausages and potatoes between plates and serve the creamy cucumber salad alongside. Serve the honey mustard sauce by the side for dipping.
