This is a delicious, simple meal of glazed sausages with buttery, spicy, crisp roast potatoes. The star of the show is the smoky 'gunpowder' seasoning – a kind of Indian version of a spice bag if you will. You don't need to bother with all the 'potato spices' but do make sure to try the gunpowder blend.
Ingredients
Serves: 4
Sausages
- 6 x best pork sausages, Cumberland, apple, whatever is your favourite
- 330ml Irish cider
- 3 tblsp runny honey
- ½ tsp cayenne pepper
Potatoes
- 700g - 850g potatoes, Baby Roosters are my favourite for this recipe. Scrubbed clean, not peeled. Par-boiled until only just tender
- 1 onion, peeled, cut in half, then sliced into thin wedges
- 90g light olive oil
- Potato spices: 1 tsp fennel seeds, 1 tsp cumin seeds, ½ tsp turmeric powder
- Small handful fresh curry leaves
Dressing
- 40g butter
- 3 spring onions, thinly sliced
- Good handful coriander leaves, thinly sliced
- 2 fat red finger chilli, finely diced
Garnish
- 3 or 4 tsp Gunpowder blend
- 2 tsp sea salt
- 2 tsp fenugreek leaves
- 1 tsp Chaat Masala
- 1 tsp smoked Paprika
- ½ tsp cayenne pepper
- Squeezed juice of ¼ of a lemon
- 1 or 2 wedges of lemon
Method
- Turn your oven on to 180°C, Gas Mark 4.
- Bake the sausages until cooked, about 30 minutes. Or fry them, whichever your preference. Slice into bite sized pieces. Set aside
- Take each par-boiled potato and gently squash with the bottom of a sturdy drinking glass. Set aside.
- Pour the oil into a sturdy roasting tray and pop into your oven for 5 mins
- Remove the tray, add the onion, the 'potato spices' and curry leaves, give a quick stir, then add the squashed, par-boiled potatoes
- Pop the roasting tray back into the oven, turn up the heat to 220C or Gas Mk 7 and roast until the potatoes are crisp, about 20 mins, turning once as they become a delicious looking nutty brown colour
- Meanwhile, take a mixing bowl, add all the ‘Dressing Ingredients’ and mix well to combine. Set aside
- Pop the cider, honey and cayenne into a small saucepan. Heat, bubble and reduce by half to a lovely glossy, unctuous consistency. Add the sliced sausages. Set aside
Assembly
- Tip the crunchy roast, warm potatoes into the mixing bowl and combine with the butter, onion, herb mixture. Stir, then sprinkle in 2 or 3 tsp of the Gunpowder Blend, squeeze of lemon and mix.
- Pour the potatoes onto a large plate or serving platter, pop on and scatter the sausage pieces, give another sprinkling of the Gunpowder Blend, pop on the lemon wedges and serve. Enjoy!
