Pork sausages with crispy duck fat baby potatoes & creamy red pepper sauce

By Drum Digital
16 July 2019


Preparation: 15 min | Cooking: 20 min | Serves 8

Duck fat adds a dense, savoury flavour and an extra layer of comfort to this #JustDelicious hearty dish!     


375g Gold Medal Pork Sausages 

660g duck fat

1kg baby potatoes, halved

Red pepper sauce

2 red peppers 

45ml (3T) olive oil for cooking 

2 garlic cloves, chopped 

30ml (2T) fresh thyme, chopped 

250ml (1c) cream 

5ml (1T) salt and freshly ground pepper 



  • Preheat the oven to 180°C.
  • Place the pork sausages on a greased oven sheet and cook for 10 minutes. 
  • Heat the duck fat in a large saucepan and fry the baby potatoes until crisp and golden.

Red pepper sauce

  • Char the red peppers over a flame or under the oven grill. 
  • Remove the charred peel and chop the peppers. 
  • Heat some olive oil in a saucepan and fry the peppers, garlic and thyme.
  • Add the cream to the sauce and season with salt and pepper. 
  • Serve the sausages and potatoes topped with the sauce.

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