
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 |