Smoked Sausages with Rosemary Roast Potatoes

Name: Smoked Sausages with Rosemary Roast Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 1/2 lb yukon gold potatoes, cut into wedges; 3 tbsp olive oil; 3 sprigs fresh rosemary, leaves stripped; 4 garlic cloves, smashed; 8 thin smoked pork sausages, about 1 1/2 lb; 2 cups green cabbage, finely shredded; 1 carrot, coarsely grated; 2 tbsp apple cider vinegar; 1/3 cup sour cream; 2 tbsp dijon mustard; 1 tbsp honey; to taste kosher salt; to taste black pepper

Thin smoked pork sausages roasted on top of garlicky rosemary potato wedges, plated with a sharp cider-vinegar slaw and a honey mustard cream for dipping.

4.5 167 cooks rated this

Prep: 20 min
Cook: 45 min
Serves: 4
Level: Medium

Free recipe Jump to method

This is a one-pan supper borrowed from Central European taverns, where thin hunter-style smoked sausages come out with potatoes and something sour on the side. Because the sausages are already smoked and cooked, they go on the pan late and simply blister and lacquer while the potatoes finish crisping underneath, catching the drippings. Roast the wedges cut side down and leave them alone for the first 25 minutes; moving them early tears the crust you are trying to build.

Ingredients

Serves 4

Method

Heat the oven to 425 F. Toss the potato wedges on a rimmed sheet pan with the olive oil, rosemary, garlic and 1 tsp salt, then turn them cut side down and roast 25 minutes without stirring.
Done
While they roast, toss the cabbage and carrot with the vinegar, a pinch of salt and plenty of pepper, and let the slaw sit 15 minutes to soften.
Done
Flip the potatoes, lay the sausages across the top and return the pan to the oven for 15 to 18 minutes, until the sausages blister and read at least 140 F and the potato edges are crisp.
Done
For a darker finish, switch to broil for the last 2 minutes and watch closely so the rosemary does not scorch.
Done
Stir the sour cream, mustard and honey together and spoon into a small ramekin.
Done
Plate the potatoes, cross two sausages over each pile, add a spoonful of slaw and set the mustard cream alongside.
Done

Hand cutting a sausage into thin coins on a wooden board — Cutting a sausage into thin coins

Sliced salami and chorizo fanned across a small wooden board — Salami and chorizo sliced for the board

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