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
Allergens: Mustard, Sulphites, Wheat
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.
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.
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.
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