Sticky sausages, apples and potatoes with radish salad

Sticky sausages, apples and potatoes with radish salad recipe

6 ratings

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
    504kcal
    25%
  • Fat

    32g 46%
  • Saturates

    9g 46%
  • Sugars

    17g 19%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 41.6g Protein 13.8g Fibre 5.7g

Method

  1. 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.
  2. 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.
  3. Stir through the honey and mustard, then cook for a further 15 minutes.
  4. 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.
  5. 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.

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