Add the sausages and crispy potatoes to a bowl and serve topped with creamy red pepper sauce.
Pork Sausages with Crispy Duck Fat Baby Potatoes & Creamy Red Pepper Sauce
Ingredients
- Pork Sausages
- 375g Gold Medal Pork Sausages
- Crispy Duck Fat Baby Potatoes
- 660g duck fat
- 1kg baby potatoes, cut in halves
- Creamy Red Pepper Sauce
- 2 red peppers
- 2 cloves garlic, chopped
- 30ml (2 tbsp) fresh thyme, chopped
- 250ml (1 cup) cream
- 45ml (3 tbsp) olive oil, for cooking
- 5ml (1 tsp) salt and pepper
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Cream (lactose): Use Orley Whip or coconut cream.
Method
- 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.
Serve
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