I recently had the chance to read a lovely book called The Sausage Book. I do love a no nonsense cookbook that a simple man like me can follow! The following recipe if reproduced with the kind permission of the publishers. I’m not the World’s biggest goat’s cheese fan but it seems to work really well with all the other flavours here.

You can make this recipe successfully with almost any kind of fresh sausage – we’d recommend Toulouse (see page 17). We’ve found it especially tasty when prepared with boerwors, a meaty South African speciality best cooked on a barbecue.

SERVES 2

1 tablespoon pine nuts
4 thick fresh sausages (e.g. boerwors)
1 tablespoon sunflower oil (for frying the sausages)
2 orange-fleshed sweet potatoes, peeled and roughly diced
100g crumbly goat’s cheese, crumbled
small bunch of flat leaf parsley, roughly chopped

Sauté the pine nuts in a pan over moderate heat for about three minutes until well toasted. Set aside.

Fry the sausages slowly in the sunflower oil until they are evenly browned, turning occasionally. This should take about 30 minutes. (Alternatively you can barbecue the sausages.)

Meanwhile, boil the sweet potatoes for about 10 minutes until cooked, and then drain.

When the sausages are done, remove them from the pan or barbecue and cut each one into a few pieces. Set aside.

Transfer the sweet potatoes to the pan you cooked the sausages in and toss them in the remaining cooking juices over moderate heat until crisped up. (If you cooked your sausages on a barbecue, just sauté the sweet potato in 1 tablespoon sunflower oil in a fresh pan.)

Related article:   Cod and Sea Weed sausage

Now take a large bowl, throw all the ingredients in and toss together before serving.

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