WAITAKI’S PORK AND FENNEL SAUSAGES WITH POTATOES

This is one of those one pot wonders where you only need a few ingredients but it’s paramount that the ingredients are of the highest standard and flavour. 

Serves 4

800g small potatoes, scrubbed
1 teaspoon sea salt
300g pork and fennel sausages
50ml olive oil
1⁄2 cup white wine or cider
2 tablespoons capers
1⁄2 preserved lemon, flesh removed, finely sliced (optional) or a little fresh lemon juice
2 tablespoons finely chopped chives or fennel tops

Method

Place the potatoes on a board then use a rolling pin or some other heavy object to lightly crack them. Sprinkle with the salt and stand for 5 minutes.  If you can’t get hold of small potatoes to do these methods then use the smallest potatoes you can find and cut them into chunks.  You do not have to do the rolling pin thing.  Simply cook them in the same way as mentioned below in the recipe.

Meanwhile, squeeze the sausage meat from its casings and break into bite-sized pieces. Heat 1 tablespoon of the oil in a wide saucepan then add the sausage pieces. Fry until browned and crisp then remove from the saucepan and set aside. Add the remaining oil and the potatoes and fry for a few minutes then return the sausages to the saucepan. Cover and cook for 20 minutes or until the potatoes are tender, shaking the pan occasionally. Add the wine, capers and preserved lemon. Cover and remove from the heat then stand for 5 minutes to allow the flavours to infuse. Sprinkle with the chives or fennel tops before serving.