Sticky sausages, apples and potatoes with radish salad recipe
The whole family will love this flavoursome feast of pork sausages with a sticky honey and mustard sauce, served with apples, potatoes and a radish salad.
See method- Serves 4
- 5 mins to prepare and 55 mins to cook
- 504 calories / serving
Ingredients
- 500g new potatoes, halved (or cut into three if large)
- 8 pork sausages
- 2 sweet eating apples, cut into wedges
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 1 1/2 tbsp clear honey
- 1 1/2 tbsp grainy mustard
- 85g bag watercress
- 150g (5oz) radishes, finely sliced
- small bunch fresh flat-leaf parsley, leaves chopped
For the dressing
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1/2 tsp grainy mustard
Each serving contains
- Energy
- 2100kJ 504.0kcal
- Fat
- 32g
- Saturates
- 9g
- Salt
- 2.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 41.6gProtein 13.8gFibre 5.7g
Method
- Preheat the oven to gas 6, 220°C, fan200°C. Put the potatoes in a large pan and cover with cold salted water. Bring to the boil, simmer for 5 minutes; drain.
- Arrange the potatoes, sausages, apple and onion in a baking dish. Drizzle over the oil, season, then toss to coat. Roast for 30 minutes, turning halfway.
- Stir through the honey and mustard, then cook for a further 15 minutes.
- Meanwhile, for the dressing, put the oil, vinegar and mustard in a jug with a little seasoning; whisk to combine. Put the watercress and radishes in a bowl and spoon over the dressing.
- Remove the roasting dish from the oven and scatter over the parsley. To serve, divide the sausages and veg between 4 plates and scatter over the watercress and radishes.
- See more Family favourites recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
