Ingredients:
6 first rate beef sausages
5 small King Edward potatoes, halved
3 small onions, halved
4 bay leaves
Thyme sprigs
Duck fat
Sea salt
Fresh black pepper
A few drops of Muscat vinegar
Dijon mustard, to serve
Method:
Preheat the oven to 180c.Place all the ingredients except the vinegar and mustard i
n a baking dish in one layer. Use the duck fat to anoint the individual pieces of sausage and vegetable.Sprinkle the potatoes and onions with a touch of salt and pepper. Bake for 1 hour.During this time, turn the sausages and vegetables over as they brown, making sure everything cooks evenly.Five minutes before removing from the oven, sprinkle a few drops of vinegar into the cut side of the onions.Serve straight from the tin with Dijon mustard. Enough for 2 people.
n a baking dish in one layer. Use the duck fat to anoint the individual pieces of sausage and vegetable.Sprinkle the potatoes and onions with a touch of salt and pepper. Bake for 1 hour.During this time, turn the sausages and vegetables over as they brown, making sure everything cooks evenly.Five minutes before removing from the oven, sprinkle a few drops of vinegar into the cut side of the onions.Serve straight from the tin with Dijon mustard. Enough for 2 people.
Entradas
No hay comentarios:
Publicar un comentario