Cracked new potatoes with pork & fennel sausagesby Ginny Grant | Cuisine issue #150
It’s a book that celebrated the vegetables and fruit grown in their plot at London’s Manor Garden Allotment, and the people who gardened alongside them (the allotment is sadly no longer, due to construction for the London 2012 Olympics). The original recipe is more of a side dish, but I like the way the addition of sausages turns it into more of a main course. Use the smallest potatoes you can find.
800g scrubbed baby new potatoes
1 teaspoon sea salt
300g pork and fennel sausages
50ml olive oil
1⁄2 cup white wine
2 tablespoons capers
1⁄2 preserved lemon, flesh removed, finely sliced
2 tablespoons finely chopped chives
Place the potatoes on a board then use a rolling pin or some other heavy object to lightly crack them. Sprinkle with the salt and stand for 5 minutes.
Meanwhile, squeeze the sausage meat from its casings and break into bite-sized pieces. Heat 1 tablespoon of the oil in a wide saucepan then add the sausage pieces. Fry until browned and crisp then remove from the saucepan and set aside. Add the remaining oil and the potatoes and fry for a few minutes then return the sausages to the saucepan. Cover and cook for 20 minutes or until the potatoes are tender, shaking the pan occasionally. Add the wine, capers and preserved lemon. Cover and remove from the heat then stand for 5 minutes to allow the flavours to infuse. Sprinkle with the chives before serving. This is good with an undressed green salad and some bread to mop up the juices.
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