Sausages & Roasted Potato Salad

with Dijon-Sherry Vinaigrette

These mild Italian pork sausages find their ideal mate in smoky hickory and bourbon-spiced potatoes. They’ll go into a warm salad with baby greens under a drizzle of Dijon-sherry vinaigrette.

Cooking time30 minutes


Calories570 / serving

Nutrition per serving:
  • Total Fat: 34g
  • Sugars: 3g
  • Saturated Fat: 10g
  • Protein: 27g
  • Sodium: 1920mg
  • Fibres: 5g
  • Total Carbs: 41g

Allergens: Mustard, Sulphites, Wheat

We will send you:

  • 2 Mild Italian pork sausages
  • 450g Potatoes
  • 90g Baby greens (baby spinach, kale or arugula)
  • 15ml Sherry vinegar
  • 10g Dijon mustard
  • 10g BBQ on Bourbon Street spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

You will need:

  • Medium pan
  • Sheet pan
  • Olive oil
  • Oil
  • Salt & pepper
  • Parchment paper



Roast the potatoes

Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ¾ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside to cool slightly.


Cook the sausages

While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Add the sausages and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into rounds.


Make the vinaigrette

While the sausages cook, in a large bowl, combine the Dijon mustard, as much sherry vinegar as you’d like and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste.


Make the salad & serve

To the bowl of vinaigrette, add the baby greens and roasted potatoes; toss to coat evenly. Divide the salad and sliced sausages between your plates. Bon appétit!

Health Canada recommends cooking Pork to a minimum internal temperature of 71°C