Pork Sausages with Crispy Duck Fat Baby Potatoes & Creamy Red Pepper Sauce

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  • 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.


  • 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.