Roasted Pork Sausages & Sarladaise-Style Baby Potatoes
with Honey Mustard Sauce
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
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 these hot baby spuds up 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.
We will send you:
- 2 Mild Italian pork sausages
- 170g Brussels sprouts
- 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Shallot (or onion)
- 450g Baby 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)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Large oven-safe pan
Total Fat
47 g
Saturated Fat
15 g
Sodium
2450 mg
Total Carbs
63 g
Sugars
13 g
Protein
31 g
Fibres
8 g
Preparation
Roast the sausages & Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if large). Cut the sausages crosswise on an angle into thirds. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the sausages and cook on one side, 5 to 6 min, until nicely browned. Flip the sausages* and add the Brussels sprouts; season with ⅔ of the spice blend and S&P. Stir well and transfer to the oven to roast, 12 to 14 min., flipping halfway through, until the sausages are cooked through. Remove from the oven and set aside in a warm spot.
Parboil the potatoes
While the sausages and Brussels sprouts roast, bring a medium pot of salted water to a boil. Cut the potatoes crosswise into bite-size pieces. To the pot of boiling water, add the potatoes and boil, 5 to 7 min., until slightly tender. Drain the potatoes thoroughly and transfer to a plate. Carefully spread in a single, even layer and pat dry with paper towel.
Crisp the potatoes
Mince the garlic. In a large pan (non-stick if possible), heat a thin layer of olive oil on medium-high. Add the potatoes and cook, 4 to 6 min., stirring occasionally, until crisp and golden brown. Add the garlic and 1 tbsp butter (double for 4 portions); cook, 1 min., stirring occasionally, until fragrant. Season with S&P and transfer to a plate. Set aside in a warm spot. Wipe out and reserve the pan.
Make the honey mustard sauce
While the potatoes crisp, peel, halve and mince the shallot. In the reserved pan, heat a drizzle of oil on medium-high. Add the shallot and sauté, stirring frequently, 30 to 45 sec., until fragrant. Add ½ the sherry vinegar and cook, 30 to 45 sec., until almost dry. Add the honey mustard, demi-glace and 2 tbsp water (double for 4 portions); reduce the heat to medium and cook, 2 to 3 min., stirring occasionally, until slightly thickened. Season with the remaining spice blend and S&P to taste.
Make the salad & serve
In a medium serving bowl, combine the remaining sherry vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P. Add the baby greens and toss well. Divide the potatoes, Brussels sprouts, sausages and salad between your plates. Serve the honey mustard sauce on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
