Herby sausages and potatoes This is a wonderful supper dish for evenings when it’s still a bit nippy at night – cheap and quick to make. Rick Stein discovered this local speciality in Puglia, Southern Italy, when filming his Mediterranean Escapes series. Serves 4. You will need 8 medium pork sausages. If you can get Italian fennel-scented sausages from a good butcher or deli, these would be ideal. If you cant get these, any good bangers - preferably a herby type - will be fine. You will also need 750g waxy salad type potatoes. Anything sold as a new potato or salad potato will have the right texture: Charlotte, Anya, Nicola - there are lots - or just new. Plus a medium red onion, clove garlic, juice and zest of 1/2 lemon and 2 generous tbs fresh parsley. And a couple of bay leaves, ideally fresh. Peel and quarter your potatoes; thinly slice the onion; chop the garlic; chop the parsley. Carefully twist your bangers in half - pinch their middles and then twist. It wont do to just cut them in half, because they would disintegrate. Separate them into 16 mini sausages. Brown gently on all sides, then take them out and put on a plate. Fry the onion on low heat for five mins, till soft, then add garlic 1 min. Then add everything else, including the sausages (but save some parsley to sprinkle over at the end). Season with salt and plenty of black pepper. Add 120ml water, cover the pan and bake at 180°C for 30 to 40 mins, until the potatoes are cooked. Sprinkle with fresh parsley at the end and tuck in! © Jane Chittenden for Future Radio March 2014
Posted on: Mon, 10 Mar 2014 15:28:20 +0000
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