- 300 g sausage
- 1 medium potato, sliced thinly
- 1 tsp garlic, finely chopped
- 1/2 tsp dried basil
- 1 large carrot, sliced
- 1 tbsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 medium onion, sliced
- 3 tbsp spring onion for garnishing (optional)
- 2 tbsp oil for frying
Sausage is one of those meats which could easily get you into the dreaded boring trap of cooking it the same way over and over again. In this recipe my goal is simple. To save you the monotony and give you something that balances speed, ease of doing it and above all taste.
I recommend you use your trusted sausage supplier! Have you ever used one of those kind that start to disintegrate on you during cooking? Some are very oily, spicy, got bone-like bits, have tough connective tissue in them etc. It just spoils things for me. My local favorite sausage though is the Colcom borewors! (note this is not an endorsement)
P.S. I often opt to scrub clean my potatoes then cook them *with their skin on* as the skin has some nutrients which I would rather avoid throwing away 🙂
Do This
- Get your ingredients together. Cut sausage into about 5 cm pieces.
- Heat oil in pan. Fry sausage until browned and set aside.
- Take sliced potato and fry in same pan until golden brown. Add onion, basil and garlic. Cook for about 2 minutes.
- Add carrots and salt. Fry for about 3 minutes.
- Return sausage to pan with vegetables, add the Worcestershire sauce and allow to cook for a further 5 minutes.
- Taste for seasoning and adjust accordingly. Sprinkle the spring onion before serving.Enjoy!
Recipe Notes
- You may omit the garlic if you’re not a fan and squeeze about 1 tbsp of fresh lemon juice instead.
- Dried basil may be substituted with 1 tsp of fresh, chopped basil. (Basil is a herb. The dried version can be found at the spices and condiments section in supermarkets. The fresh version can be found at the fruit and veg section).
- Worcestershire sauce may be substituted with soy sauce.
