Crispy sausage and potato salad

Prep time: min
Total time: 30min
Serves 6
2.2 lb
baby potatoes, larger ones halved Olive oil, splash
1 kg
Certified Humane spicy sausages
zest and juice of lemon
1 tbsp
Salt for seasoning
Pepper for seasoning
Extra virgin olive oil
A large bunch of fresh flat leaf parsley, leaves picked
A bunch of spring onions, trimmed and finely sliced
a bulb of fennel
2 1/2 oz
70 g
PER SERVING (1/6 of the recipe)
19.4 g
saturated fat
5.2 g
33.5 g
14.7 g
4.1 g
1000 mg


  1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through. Meanwhile, put a large frying pan on a medium heat and add a splash of olive oil. Cut the sausages into small chunks or slices, then fry for around 8 minutes, or until golden and cooked through.

  2. In a large bowl, mix the lemon zest and most of the juice with twice as much extra virgin olive oil, the mustard and a pinch of salt and pepper. Roughly chop and add the parsley leaves, along with the spring onions.

  3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes. In another bowl, use a vegetable-peeler to shave the fennel into lovely thin slices, then toss with the arugula and remaining lemon juice.

  4. When you’re ready to serve, toss the crispy sausage through the potatoes,then top with the fennel rocket salad. Delicious!


JAMIE’S TIP: What’s magic about this salad is the way the hot spuds hit that gorgeous dressing and suck up all the flavour, so make sure you tuck in as soon as you’ve made it.