Sticky Sausage & Sweet Potato Salad
This savory and sweet dish combines juicy pork sausages with roasted sweet potatoes, all coated in a sticky wholegrain mustard and honey glaze. Served on a bed of fresh baby spinach and drizzled with a tangy white wine vinegar dressing, this meal is a delightful blend of flavors that will leave you satisfied and wanting more.
— Constant Cookbook
Ingredients
- 8 pork sausages
- 600g sweet potatoes , cut into thin wedges
- 1 tbsp olive oil
- 2 tbsp wholegrain mustard
- 3 tbsp clear honey
- 200g bag baby spinach
- 5 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 red onion , thinly sliced
Instructions
- Heat oven to 200C/180C fan/gas 6. Toss the sausages and potatoes in a roasting tin with the oil. Roast for 30 mins, then mix the mustard and honey together and stir into the tin. Roast for 10 mins more until sticky and cooked.
- Meanwhile, mix together the dressing ingredients with some seasoning – the onion will soften slightly in the vinegar.
- When the sausages are ready, thickly slice them, then mix back in with the potatoes. Tip the spinach onto plates, pile the sticky sausage slices and potatoes on top, then spoon over the dressing.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 620 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 2.09 milligram of sodium
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