Pork sausages with lemon potatoes and bay leaves

We have a wonderful butcher in our local town, they must have at least 20 varieties of sausages there, from Blackpudding and pork to Cumberland, to spicy beef, to garlic and herb, delicious. If you haven’t checked your local butcher out recently, do try, hopefully they to will have a range of delicious sausages, along with regional specialities. Its worth spending a bit more on quality butchers sausages, our local ones, have less fat, no water (that supermarkets add to meat for extra weight) and taste fantastic. Your still looking at a very economical meal… this is a delicious way to add a bit of sophistication to your bangers!

Ingredients:

450g of pork chipolatas (or other good quality pork sausages)
4 tbs olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
750g small waxy potatoes, peeled and quartered
zest and juice of half a lemon
4 fresh bay leaves
2 tbs chopped parsley
salt and fresh black pepper

method:

Preheat the oven to 180oC /Gas Mark 4. Heat 1 tbs of the oil in a flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift onto a plate and set aside. Add the onion, garlic and another tbs of oil to the casserole and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, half tsp salt and black pepper. Pour over the rest of the oil along with 120ml water, cover tightly with lid and back for 30-40 mins until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving.

Todays illustration is pig © Lois Blackburn, please visit www.loisblackburn.co.uk for more