Name: Snags and spuds
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram desiree potatoes, cut lengthways into wedges; 500 gram thin sausages; 2 tablespoon roughly chopped rosemary; 1 tablespoon olive oil; 1/4 cup fresh breadcrumbs; chunky tomato chutney, to serve

Snags and spuds

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Serves 4

Prep

10M

Cook

50M

Total

Ingredients

500 gram desiree potatoes, cut lengthways into wedges

500 gram thin sausages

2 tablespoon roughly chopped rosemary

1 tablespoon olive oil

1/4 cup fresh breadcrumbs

chunky tomato chutney, to serve

Method

1.Preheat oven to 200°C.

2.In a roasting pan combine potatoes, sausages, rosemary and olive oil. Season to taste. Sprinkle with breadcrumbs and toss to combine.

3.Bake for 45-50 minutes, until potatoes are crisp and golden and sausages are cooked through. Serve with chunky tomato chutney.

Add fried, scrambled or poached eggs and serve for breakfast.
Note

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Ingredients

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