Potato Sausage Toss Recipe

Baby potatoes and sliced chilli cheesegrillers tossed with some fresh green salad leaves,cherry tomatoes and a light lemon sauce - mmm delicious!

Difficulty

Prep Time

5 minutes

Cooking Time

20 minutes

Serves

Serves: 5-6

Recipe Ingredients

  • 1 bag SPAR Freshline baby potatoes (1 kg)
  • 1 pack SPAR Chilli cheesegrillers
  • 250g pkt SPAR Freshline cherry tomatoes, halved
  • 1 pillowpak SPAR Freshline baby leaf greens - or similar
  • 1 bunch SPAR Freshline spring onions

Pour-on-sauce

  • 200 ml hot chicken stock (1/2 cube)
  • 30 ml SPAR lemon juice
  • 1 SPAR egg, lightly beaten
  • 10 ml corn flour
  • pinch peri peri powder

Recipe Method

  1. Boil the potatoes well covered with water, for 12-15 minutes, or until an inserted knife slides out with little resistance. Drain and cut in half.
  2. While these are boiling, prepare the sauce by heating stock and lemon juice together in a saucepan. Lightly beat the lemon juice, egg, corn flour, and peri peri powder together, and pour onto the hot stock. Whisk continuously using a hand whisk over very low heat, until the sauce just thickens slightly. Do not boil or it will curdle!
  3. Turn the sausages in a pan until they are attractively browned all over. Remove and cut each sausage into 3cm chunks. Toss the potato halves in the rendered fat in the pan to lightly brown and crispen.
  4. Assemble the hot potatoes and sausage chunks, with the cherry tomato halves and a generous handful of greens on each serving plate. Snip over spring onions and drizzle the warm sauce over.
  5. Serve immediately.

Hints & Tips

 If you overheat the lemon sauce in error, quickly stir in a little cold water which sometimes, might save the day!