Roasted pork sausages sarladaise style fingerling potatoes - Extra large standard

Roasted Pork Sausages & Sarladaise-Style Fingerling Potatoes

with Honey Mustard Sauce

800 cals

20 mins

Description

Sarladaise, you ask? This cornerstone of French cooking is all about what potatoes, garlic and butter (or more traditionally, duck fat) can do—namely, create unbelievably fragrant, crispy-soft, golden-brown goodness. Set up these hot baby spuds with herbed and roasted Brussels sprouts, and plump oven-browned pork sausages. All this stylish supper needs is a quick honey mustard sauce, sharpened with sherry vinegar, to bring it on home.

Contains:

Milk, Mustard, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Mild Italian pork sausages

  • 225g Brussels sprouts

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 1 Garlic clove

  • 1 Shallot (or onion)

  • 450g Fingerling potatoes

  • 15ml Sherry vinegar

  • 30g Vegetable demi-glace

  • 30ml Honey mustard

  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Nutrition

Total fat

48g

Saturated Fat

15g

Sodium

2470mg

Total carbs

66g

Sugar

13g

Protein

32g

Fibres

9g