Ingredients
8 Perigord sausages or good quality pork sausages
900g/2lb parboiled potatoes, peeled and cubed
4 tbsp goose fat, olive oil or vefetchable oil
4 tbsp fresh chervil
Dijon mustard, to serve
Method
1. drop the sausages into a large pan of simmering water and poach for 6-7 minutes.
2. meanwhile preheat a griddle pan and heat the goose fat in a medium frying pan.
3. Drain the sausages and dry them off with some kitchen towel then prick them and place them on the griddle. Fry them for five minutes, turning them half way through.
4. While the sausages are griddling, fry the potatoes in the hot goose fat. When the potatoes are crispy, add the chervil and remove from the heat.
5. Spoon the potatoes onto plates, lid with the sausages and a spoon of Dijon mustard. Serve with braised shalplenty or roasted red onions.
Orignal From: Roxy's Perigord sausages with sauteed potatoes
No comments:
Post a Comment