Sausages and Bratkartoffeln Inspired Pan-fried Potatoes
with Caramelised Onions and Apple-Walnut Salad
- Sulphites
- Egg
- Mustard
- Nuts
- Walnuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Onion
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
10 grams
Wholegrain Mustard
(Contains: Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Apple
1 sachet(s)
Dried Thyme
50 grams
Baby Leaf Mix
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Meanwhile, chop the potatoes into 1cm thick slices (no need to peel).
c) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.
d) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander and set aside to steam dry.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
a) While the onion cooks, pop the sausages onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat
b) When the oven is hot, roast on the top shelf until browned and cooked through, 12-14 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
a) While everything cooks, mix the mayo and half the mustard (add less if you'd prefer things milder) in a small bowl.
b) In a large salad bowl, combine the remaining mustard with the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
c) Quarter, core and slice the apple (no need to peel).
d) Add the apple to the dressing and toss to coat. Set aside for later.
a) Once caramelised, pop the onion into a small bowl and set aside for later.
b) Return the (now empty) frying pan to a high heat with enough oil to coat the bottom of the pan.
c) When hot, add the cooked potatoes and dried thyme. Fry until golden, 4-5 mins. Flip the potatoes halfway.
d) Once golden, lower the heat and add the onions back in the pan.
e) Add in a knob of butter (if you have any) and mix until melted and combined.
a) When everything's ready, add the baby leaves to the apple bowl and toss to coat.
b) Share the sausages, potatoes and salad between plates.
c) Top the salad with the walnuts and dollop the mustard mayo alongside for dipping.
Enjoy!
