Two Pork Sausages Recipe

Bring sausages to room temperature

Remove the sausages from the refrigerator 15–20 minutes before cooking so they cook evenly.

Preheat a large skillet (preferably cast iron or heavy-bottomed) over medium heat for 2–3 minutes.

Lightly score the sausages lengthwise with a sharp knife (1–2 shallow slashes) to help them cook evenly and release some fat.

Add 1 tablespoon olive oil to the hot skillet and swirl to coat. Place the sausages in the pan, spaced slightly apart. Cook over medium heat 10–12 minutes, turning every 2–3 minutes so they brown evenly on all sides. If they begin to brown too quickly, reduce the heat to medium-low.

Check doneness by inserting an instant-read thermometer into the center; sausages are done at 71°C (160°F). Alternatively, cut one open to ensure there is no pink and juices run clear.

Transfer cooked sausages to a plate, tent with foil and keep warm while finishing fries and beans.

Season with the 1/4 tsp sea salt and 1/4 tsp black pepper while resting.

Preheat the oven to 220°C (430°F) if roasting. Alternatively, prepare a deep or shallow fry pan with 2–3 cm oil and heat to 180°C (350°F) for frying.

Wash potatoes well and dry. Cut each potato into 8–12 even fries (lengthwise into quarters or eighths depending on thickness desired).

Place cut potatoes in a bowl of cold water and soak 15 minutes to remove excess starch (optional but recommended for crisper fries). Drain and pat completely dry with a kitchen towel.

In a large bowl toss the dried potato pieces with 2 tablespoons oil, 1 teaspoon cornstarch (if using), 1/2 tsp smoked paprika, 3/4 tsp sea salt and 1/4 tsp black pepper until evenly coated.

For oven method: Spread fries in a single layer on a baking sheet lined with parchment or a lightly oiled tray. Roast at 220°C (430°F) for 25–30 minutes, flipping once halfway, until golden and crisp. For pan-fry method: Heat a large skillet over medium-high with 1–2 tbsp oil and fry in batches 6–8 minutes per side until golden and crisp; drain on paper towels.

Season hot fries with a pinch more salt if needed and keep warm with the sausages.

While fries are roasting and sausages are resting, heat a small saucepan or skillet over medium-low heat and add 1 tablespoon butter.

When the butter is melted and foamy, add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Stir in 1 teaspoon tomato paste and cook 30 seconds to deepen flavor, then add the drained and rinsed 1 cup canned beans to the pan.

Add 1/2 tsp Worcestershire sauce, 1/2 tsp fresh lemon juice, 1/4 tsp sea salt and 1/8 tsp black pepper. Gently stir and warm the beans 3–5 minutes until heated through, slightly saucy and just starting to soften (do not over-mash unless you prefer).

Taste and adjust seasoning. Stir in chopped parsley just before serving.

Keep the beans warm until plating.

Divide the fries between plates. Place the two sausages alongside or on top of the fries. Spoon the warm beans next to the sausages.

Offer mustard or ketchup and a lemon wedge on the side. Serve immediately.