Sausages with crushed crispy potatoes

The best way to cook sausages is to roast them low and slow. This way they don’t burst, the skins get gorgeously caramelised and the insides get perfectly cooked. This recipe is a great “roast” for when there's just one or two people at home

By Nici Wickes
  • 40 mins cooking
  • Serves 2
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  • 2 medium agria potatoes per person
  • 3 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 2 bamboo skewers
  • 2-3 quality sausages per person
  • few handfuls baby kale
  • 1-2 tbsp wholegrain mustard
  • plum sauce or your favourite chutney to serve


  • 1
    Preheat oven to 160°C.
  • 2
    Cut the potatoes into large walnut-sized pieces, leaving their skins on. Par-boil them in salted water, then drain. While still hot, crush each potato so it squashes but holds together. You can use an egg slice or small plate, pressing gently until the potatoes split.
  • 3
    Drizzle the oil in a roasting dish. Transfer the potatoes to the dish, spreading out into a single layer, then season.
  • 4
    Skewer the sausages together so that they remain straight and cook evenly. Place on top of the potatoes.
  • 5
    Bake for 25 minutes, then increase the temperature to 220°C. Add the kale and cook until the sausages and potatoes are golden brown, and the kale is crispy in places – about 10-15 minutes.
  • 6
    Serve straight from the dish with mustard and sauce or chutneys of your choice. Yum!


  • Use leftovers in a version of bubble ‘n’ squeak. Chop the sausages, add more greens (kale or peas), warm in a pan, pour over 2 beaten eggs, season with salt and plenty of pepper, then cook through.

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