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Pork Sausages with Crispy Duck Fat Baby Potatoes
Pork Sausages with Crispy Duck Fat Baby Potatoes

Duck fat adds a dense, savoury flavour and an extra layer of comfort to this #JustDelicious hearty dish!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 8

Ingredients:

 

Pork Sausages

 

375 g

Gold Medal Pork Sausages

Crispy Duck Fat Baby Potatoes

 

660 g

duck fat

1 kg

baby potatoes, halved

Creamy Red Pepper Sauce

 

2

red peppers

2

cloves garlic, chopped

30 ml (2 T)

fresh thyme, chopped

250 ml (1 C)

cream

45 ml (3 T)

olive oil, for cooking

5 ml (1 t)

salt and pepper

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.

Serving

  • Add the sausages and crispy potatoes to a bowl and serve topped with creamy red pepper sauce.

Allergens

  • This recipe contains dairy (lactose).

Substitutions

  • Cream (lactose): Use Orley Whip or coconut cream.

 
Recipe Meal Types: - Winter Warmers - Lunch - Dinner
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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