Sausages Recipe

Prepare and cook sausages

Preheat the oven to 200°C (400°F). Toss the sausages in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place sausages on a rimmed baking sheet or in a shallow roasting pan, leaving space between them. Roast for 20–25 minutes, turning once halfway, until browned and cooked through (internal temperature 70–74°C / 160–165°F depending on type). Remove from oven and let rest 5 minutes before slicing into 2–3 cm pieces. Reserve juices in the pan.

Pan-sear (optional alternative)

Alternatively, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausages and cook 12–15 minutes, turning often, until evenly browned and cooked through. Transfer to a cutting board and rest 5 minutes before slicing.

Keep sausages warm on a platter while preparing accompaniments. Spoon any reserved pan juices over sliced sausages for extra flavor.

While sausages roast, prepare the potatoes and vegetables. Parboil halved new potatoes in salted boiling water for 8–10 minutes until just tender. Drain and let steam dry for 1–2 minutes.

On a separate baking sheet, toss parboiled potatoes, sliced red onion, and sliced bell peppers with 1 tablespoon olive oil, minced garlic, chopped rosemary, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread in a single layer and roast in the same 200°C (400°F) oven for 20–25 minutes until golden and slightly crisp at the edges, turning once.

When done, toss roasted vegetables with chopped parsley and a squeeze of half the lemon juice. Taste and adjust seasoning.

Make the mustard-honey sauce by whisking together whole grain mustard, honey, remaining lemon juice, and a pinch of chili flakes (if using). Add a little olive oil (about 1 tsp) to loosen if needed. Adjust sweetness or acidity to taste.

Slice the artisan bread. Spread softened butter lightly on slices and toast in the oven for 5–7 minutes until golden (can be done alongside vegetables in last 10 minutes). Alternatively, serve untoasted.

Arrange mixed olives and cornichons (or dill pickles) in small bowls. If using pickled red onions, drain and place in a small dish for garnish.

On a large wooden board or platter, place sliced sausages in groups by variety. Arrange roasted potatoes and peppers beside the sausages. Add bowls of mixed olives, cornichons, pickled red onions, and the mustard-honey sauce.

Fan or stack toasted bread slices and place butter nearby. Sprinkle chopped parsley and lemon zest over the sausages and vegetables for brightness. Scatter fresh arugula or watercress around the platter if using.

Provide small tongs or toothpicks for picking, spoons for condiments, and a knife for spreading. Serve warm so sausages and roasted vegetables are enjoyed at their best.