Pan-Roasted Sausages And Potatoes

STICKY PAN-ROASTED SAUSAGES AND POTATOES

These Sticky Pan-Roasted Sausages and Potatoes are the ultimate easy comfort-food dinner, combining golden, crispy potatoes with juicy, beautifully browned sausages coated in a deliciously sticky Worcestershire and honey glaze. 

Fresh garlic, paprika, mixed herbs, and sweet caramelized onions add layers of savory flavor, while the pan-roasting method gives the potatoes crisp edges and tender, fluffy centers. 

Everything comes together in one pan, making this recipe simple, hearty, and perfect for a satisfying family meal. Serve it straight from the skillet with a sprinkle of fresh parsley for a rustic dinner that's packed with flavor and requires minimal cleanup.

Serves 4

Ingredients:

• 500 g sausages or beef chipolatas (about 12 small)
• 800 g baby potatoes or medium potatoes, quartered (about 6 medium)
• 30 ml sunflower oil
• 15 ml butter
• 1 medium onion (optional, 100 g), cut into wedges
• 2 cloves garlic, crushed
• 5 ml salt
• 2 ml black pepper
• 3 ml paprika
• 5 ml dried mixed herbs
• 15 ml Worcestershire sauce
• 15 ml honey or brown sugar
• 15 ml fresh parsley, chopped for garnish

Method:

1. Par-cook potatoes. Place quartered potatoes in pot, cover with cold water, add pinch salt, bring to boil and cook 8 minutes until just starting to soften. Drain well.

2. Heat large frying pan or roasting pan on medium-high heat. Add 15 ml oil and brown sausages all over for 4-5 minutes until golden. Remove and set aside.

3. Add remaining 15 ml oil and butter to same pan. Add potatoes and onion wedges if using. Fry 8-10 minutes, turning now and then, until potatoes are golden and starting to crisp.

4. Add garlic, salt, pepper, paprika and mixed herbs. Toss to coat potatoes.

5. Return sausages to pan. Add Worcestershire sauce and honey. Stir gently so sausages and potatoes get sticky glaze like in photo.

6. Reduce heat to medium-low, cover with lid and cook 10-12 minutes, shaking pan occasionally, until sausages are cooked through and potatoes are tender inside.

7. If you want extra crispy, remove lid for last 3 minutes and let everything brown more.

8. Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot straight from pan.