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Pork and Herb Sausages with Oven Roast Potatoes Bravas



This would also be a great recipe to cook on the barbecue and perfect for serving as a late brunch at the weekend. The red pepper and tomato sauce has fantastic smoky back tones thanks to the chargrill and can be made well in advance and kept covered in the fridge until needed.

Ingredient list

8 Rankin Selection pork & herb sausages
6 garlic cloves, peeled
1 large red chilli
5 tbsp light olive oil
1/2 tsp smoked paprika
2 medium red peppers, cut into quarters and cores removed
8 ripe plum tomatoes, halved
1 medium red onion, peeled and cut into quarters
500g cooked medium potatoes, halved
6 tbsp mayonnaise
2 tbsp milk
1 tsp sriracha chilli sauce
Chopped fresh flat–leaf parsley, to garnish


Preheat the oven to 200C (400F), Gas mark 6 and heat a large griddle pan until smoking hot. Place the garlic and chilli in a small foil parcel. Drizzle over one tablespoon of the oil and season with salt and pepper, then sprinkle the smoked paprika on top. Scrunch up to enclose and put on a baking sheet. Roast for 20 minutes until the garlic and chilli are tender. Remove and leave to cool.

Meanwhile, toss the red peppers, tomatoes and onion in another two tablespoons of the olive oil. Season with salt and pepper and then chargrill for 10–15 minutes until tender, turning regularly – you may have to do this in batches depending on the size of your griddle pan. Reserve 4 of the tomato halves and put the remainder with the rest of the vegetables in to a large bowl. Cover with cling film and leave to cool. This will allow the skins of the peppers and tomatoes to peel off easily. Put the peeled peppers, tomatoes and red onion into a food processor with the contents of the garlic and chilli foil package. Blitz to a sauce and season to taste. Set aside until needed.

Toss the potatoes in the remaining two tablespoons of olive oil. Wipe the griddle pan clean and then return to a high heat. Chargrill the potatoes until you have achieved nice criss–cross lines and they are completely heated through. Keep warm in the oven with the 4 reserved tomato halves.

Meanwhile, place the sausages in a pan and just cover with water. Bring to the boil, then reduce the heat and simmer for 2 minutes until poached. Remove with a tongs and drain well to remove any excess water. Add the poached sausages to the griddle pan and cook for a few minutes until heated through and tender, turning regularly with a tongs.

To serve, mix the mayonnaise with the milk and chilli sauce. Divide the chargrilled potatoes among warmed serving plates and put 2 sausages on to each one. Add a tomato half. Drizzle over the blitzed tomato & chilli sauce and then add some piquant mayonnaise to each one with a final scattering of parsley.


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