Potato and Sausage Pan-fry Recipe

Today's recipe is a chefy twist on a traditional supper favourite — sausages and potatoes cooked together. This is a quick and hearty dish, packed full of flavour. But the addition of vegetables makes it a little healthier than the original on which its based.

Wine is substituted for the original beer and the use of fresh herbs leads the sauce a freshness that really lifts the flavour. This, I guarantee, will become a family supper favourite.

Potato and Sausage Pan-fry

Serves: 4

Ingredients:

675g (1 1/2 lbs) waxy potatoes, peeled and cubed
2 tbsp butter
8 large herby sausages
4 smoked bacon rashers (slices)
1 onion, quartered
1 courgette (zucchini), sliced
150ml (2/3 cup) dry white wine
300ml (1 1/4 cups) vegetable stock
1 tsp Worcestershire sauce
2 tbsp mixed fresh herbs, chopped
salt and freshly-ground black pepper, to taste
fresh herbs, chopped, to garnish

Method:

Bring a pan of water to  a boil, add the potato cubes and cook for 10 minutes, until tender. Drain thoroughly then set aside.

In the meantime, melt the butter in a large frying pan. Add the herby sausages and cook for 5 minutes, turning them frequently to ensure that they cook evenly all over.

Now add the bacon rashers along with the onion, courgette (zucchini) slices and potatoes to the pan. Continue cooking the mixture for 10 minutes more, stirring frequently and turning the sausages from time to time.

Pour in the white wine along with the stock and Worcestershire sauce. Scatter over the mixed herbs and stir in to combine. Season to taste with salt and black pepper then continue cooking the mixture over gentle heat for 10 minutes more.

Adjust the seasonings to taste then divide the mixture between warmed serving plates. Garnish with chopped fresh herbs and serve immediately.