Ingredients
- Pork Sausages & Crispy Baby Potatoes
- 375 g Eskort Gold Medal Sausages
- 4 eggs, poached
- 500 g baby potatoes
- salt and pepper, to taste
- oil, for deep frying
- olive oil, for cooking
- Spicy Tomato Spinach
- 4 ripe tomatoes, grated
- 1 onion, chopped
- 1 clove garlic
- 1 red chilli, chopped
- 5 handfuls spinach, chopped
- 45 ml (3 T) olive oil
- salt and pepper to taste
- Serving:
- Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.
- Allergens
- This recipe contains no allergens.
Method
- Pork Sausages & Crispy Baby Potatoes
- Preheat the oven to 185°C.
- Place the pork sausages on a greased baking tray and bake for 10 to 15 minutes.
- While the sausages cook, cut the baby potatoes into halves and deep fry until crispy.
- Season with salt and pepper.
- Spicy Tomato Spinach
- In a saucepan over moderate heat, fry the onions and garlic in olive oil until glossy.
- Add the tomato, chilli and spinach and cook until the spinach is completely wilted.
Serve
Serve the pork sausages, spicy spinach and poached eggs on the crispy baby potatoes.
