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Pork Sausages with Crispy Duck Fat Baby Potatoes
Pork Sausages with Crispy Duck Fat Baby Potatoes

Duck fat adds a dense, savoury flavour and an extra layer of comfort to this #JustDelicious hearty dish!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 8



Pork Sausages


375 g

Gold Medal Pork Sausages

Crispy Duck Fat Baby Potatoes


660 g

duck fat

1 kg

baby potatoes, halved

Creamy Red Pepper Sauce



red peppers


cloves garlic, chopped

30 ml (2 T)

fresh thyme, chopped

250 ml (1 C)


45 ml (3 T)

olive oil, for cooking

5 ml (1 t)

salt and pepper


Pork Sausages

  • Heat the oven to 180°C.

  • Place the pork sausages on a greased pan and bake for 10 minutes.

Crispy Duck Fat Baby Potatoes

  • Heat the duck fat in a large saucepan and fry the baby potatoes until crisp and golden.

Creamy Red Pepper Sauce

  • Char the red peppers over a flame or under the oven grill.

  • Remove the charred peel and chop the peppers.

  • Heat olive oil in a saucepan and fry the peppers, thyme and garlic.

  • Add cream and season with salt and pepper.


  • Add the sausages and crispy potatoes to a bowl and serve topped with creamy red pepper sauce.


  • This recipe contains dairy (lactose).


  • Cream (lactose): Use Orley Whip or coconut cream.

Recipe Meal Types: - Winter Warmers - Lunch - Dinner
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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