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Sausages with potato, apple and red onion salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your sausages with a springy potato salad bed topped with baby spinach.
Ingredients:
  • 8 pork sausages
  • 80ml (1/3 cup) olive oil
  • 2 Braeburn apples, halved, cored, cut into thin wedges
  • 2 red onions, halved, cut into thin wedges
  • 6 (about 400g) Baby Coliban (Chat) potatoes, thinly sliced (see note)
  • 100g baby spinach leaves
  • 30.00 ml red wine vinegar
  • 80ml (1/3 cup) mustard pickles
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 180°C. Use a fork to prick the sausages all over. Place them in a baking dish, drizzle with 1 tablespoon of oil, and toss to coat. Bake for 20 minutes or until golden and cooked through.
  • Preheat a barbecue grill or chargrill to medium-high heat. Toss apple and onion in a bowl with oil. Grill half of the apple and onion for 2 minutes per side until tender and slightly charred. Transfer to a bowl and repeat with the rest.
  • Boil the potato in salted water for 5 minutes, then drain. Combine the potato, spinach, and vinegar with the apple mixture. Season with salt and pepper. Serve with sausages, pickles, and bread.

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