Sausages Recipe

Prepare and par-cook potatoes

Peel the potatoes (if desired) and cut into chips about 1–1.5 cm (1/2 inch) thick. Rinse under cold water to remove surface starch, then dry thoroughly with a clean kitchen towel or paper towels.

Par-boil (optional for crispier chips)

Place chips in a pot of cold salted water, bring to a gentle boil and simmer 4–5 minutes until the edges begin to soften but centers are still firm. Drain well and shake the pot to rough up edges — this helps create a crisp exterior.

Roast/fry the chips

Preheat oven to 220°C (425°F) if roasting. Toss the dried chips with 3 tablespoons vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a baking sheet (use two sheets if needed) and roast 25–30 minutes, turning once, until golden and crisp. Alternatively, heat oil in a deep pan to 175°C (350°F) and fry chips in batches until golden (5–7 minutes). Drain on paper towels and keep warm.

Cook sausages in pan

While the chips are cooking, heat 1 tablespoon vegetable oil in a medium nonstick or cast-iron skillet over medium heat. Add the 2 pork sausages and cook gently, turning frequently so they brown evenly, about 12–14 minutes total, or until an instant-read thermometer inserted into the center reads 70°C (158°F). Add 5 g butter in the last 1–2 minutes and baste the sausages for glossy finish. Season with about 1 tsp black pepper while cooking.

Rest

Transfer sausages to a plate and let rest 2–3 minutes so juices redistribute.

For garden peas

Bring a small pot of water to a boil. Add 150 g frozen peas and cook 2–3 minutes until just tender and bright green. Drain and return to the pot off the heat. Stir in 5 g butter and 1 tablespoon milk (if using) and season to taste. Keep warm until serving.

For baked beans

Heat 200 g canned baked beans in a small saucepan over low–medium heat, stirring occasionally, until warmed through (about 4–6 minutes). Do not boil vigorously; keep at a gentle simmer and taste for seasoning.

Plate: place the two rested sausages alongside a serving of chips and either the buttered peas or warmed baked beans. Add ketchup or brown sauce on the side and sprinkle chopped parsley over the chips or sausages if desired.