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Ingredients

  • 3½ tbsp olive oil
  • 350g beef sausages
  • red onions, cut into slim wedges
  • 500g baby potatoes, halved and larger ones sliced into thick rounds
  • 1 lemon, juiced
  • 1 tbsp wholegrain mustard
  • 1 tbsp runny honey
  • 6 medium tomatoes, washed and roughly chopped
  • 200g crunchy salad

Method

  1. 1

    Heat a large frying pan over a medium heat. Add ½ tbsp oil along with the sausages and onion wedges. Cook for 25 minutes, turning everything regularly, until the sausages are cooked through and the onions are starting to brown at the edges.

  2. 2

    Meanwhile, put the potatoes in a large pan, cover with water and bring to the boil. Cook for 8-10 minutes until tender. Drain.

  3. 3

    Put the lemon juice, remaining oil, mustard and honey in a small bowl. Season and whisk to combine.

  4. 4

    Transfer the sausages to a chopping board and cut into bite-size pieces. Tip back into the pan with onions. Add the potatoes and chopped tomatoes and gently toss together. Divide between 4 bowls along with the salad, then drizzle with the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 2206kj 527kcal 26%
  • Fat 34.3g 49%
  • Saturates 10.6g 53%
  • Sugars 14.3g 16%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

39.9g carbohydrate 2.3g fibre 13.3g protein

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