Rick Stein sausages with lemony potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas4 tbsp extra virgin olive oil1 small onion, halved and thinly sliced2 garlic cloves, thinly sliced750g/1˝lb small waxy potatoes, peeled and each cut into quarters˝ lemon, pared zest and juice only4 fresh bay leaves2 tbsp fresh parsley, choppedsalt and freshly ground black pepper120ml/4fl oz wate
Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ˝ teaspoon salt and ten turns of the black pepper mill.
Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
Remove the lemon zest and sprinkle with the rest of the parsley before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMIKOCHAN.
Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ˝ teaspoon salt and ten turns of the black pepper mill.
Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
Remove the lemon zest and sprinkle with the rest of the parsley before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMIKOCHAN.
Nutritional Info Amount Per Serving
- Calories: 564.9
- Total Fat: 37.0 g
- Cholesterol: 0.0 mg
- Sodium: 672.0 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 4.6 g
- Protein: 19.3 g
Member Reviews