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Recipe of the week October 26th – Sausages, Sauteed Potatoes and Red Sauce

This recipe is courtesy of Dish Magazine, Issue 10
This is a fabulous brunch recipe and while it may look complicated it’s actually very easy.  The garlic, potatoes, onions and sauce can all be prepared 1-2 days ahead.


1 whole head of garlic

600 grams medium sized waxy potatoes

400 grams chorizo or other cooked meaty sausage

2 red onions

2 tablespoons olive oil

1 teaspoon cumin seeds

Red Sauce

¾ cup fresh, good quality bread crumbs

2 red capsicums, roasted and peeled

2 cloves garlic, crushed

Pinch chilli flakes

1 teaspoon sweet smoked paprika

½ teaspoon ground cumin

½ teaspoon salt

1/3 cup olive oil

2 tablespoons red wine vinegar

To Serve

4 eggs

¼ cup chopped flat-leaf parsley

How to cook

Preheat the oven to 200°C.

Break the garlic into individual cloves, leaving the skin on.  Toss with a little oil, wrap in tin foil and roast in the oven until tender.  Cool then peel and set aside.

Cook the potatoes in well-salted water until just tender.  When cold, cut into bite sized pieces.  Heat the oil in a sauté pan, add the onions, cumin and ½ teaspoon of salt and cook until the onions are tender.

Red Sauce: Place the ingredients in a food processor and blend to a smooth sauce.  Season.

Heat a little oil and a knob of butter in a sauté pan and add the potatoes.  Season and cook until golden.  Slice the sausages and add to the pan and cook for another 5 minutes.  Add the onions and whole garlic cloves and allow to heat through.

Poached eggs: Heat a pan of water with a dash of vinegar to simmering point.  Break each egg into a ramekin and tip into the water.  Poach until cooked to your liking.  Remove with a slotted spoon and drain on paper towels.

To Serve: Heat the sauce and stir in the parsley.  Divide the sausage and potatoes between warm serving dishes.  Pour over the sauce and top each serving with a poached egg.

Serves 4

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