Sticky sausage and crushed new potato salad recipe
Help your kids understand how to make tasty dishes with our creative recipes – your little helpers will love whipping up this scrumptious new potato salad, while you cook some tasty sticky sausages on the side.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 512 calories / serving
Ingredients
- 500g (1lb 2oz) Jersey Royal new potatoes
- 1 tbsp clear honey
- 2 tbsp barbecue sauce
- 1 tsp wholegrain mustard
- 1 x 454g pack Butchers choice pork and leek sausages
- 4 salad tomatoes, cut into slim wedges
- 4 spring onions, thinly sliced
- 2 x 90g packs mixed leaf salad
For the dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ¼ tsp wholegrain mustard
- 1 tsp runny honey
Each serving contains
- Energy
- 2140kJ 512.0kcal
- Fat
- 35g
- Saturates
- 11g
- Salt
- 1.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 33.5gProtein 17.2gFibre 6.0g
Method
- Preheat the oven to gas 6, 200ºC, fan 180ºC.
- The kids can scrub the new potatoes, to remove any loose dirt and, with adult supervision, halve any large potatoes.
- Put the honey, barbecue sauce and wholegrain mustard in a small bowl and mix well. Place the sausages on a baking tray lined with nonstick baking paper and brush all sides with the glaze.
- Bake the sausages for 20-25 minutes, turning halfway, until cooked through. Cut into pieces.
- Meanwhile, place the Jersey Royals in a pan of cold water, bring to the boil and cook for 15-20 minutes until tender. Drain, leave to cool a little and transfer to a large bowl.
- For the dressing, get the kids to place the olive oil, lemon juice, mustard and runny honey in a small jug or bowl and mix well.
- Lightly crush the potatoes with a potato masher. Drizzle over half the dressing and toss together. Add the sausages, tomatoes, salad leaves and toss to combine. Serve immediately, drizzled with the remaining dressing.
- See more Lunch recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
