Sausage and potato, an easy second course that we have enriched with a pinch of saffron.

Perfect to enjoy it freshly made, but also the day after.

Serves 4, Preparation time 10 mins, Cooking time 25-30 mins

  • Yellow potatoes, 1 kg
  • Pork sausage, 2
  • Onion, 1
  • Evoo – Extra Virgin Olive Oil, 3 tbsp
  • salt and pepper, to taste
  • Saffron, a tsp
  • Rosemary, a sprig


Peel, crumble and brown sausages in a saucepan with a spoonful of Evoo.

Cut potatoes into chunks. Thinly slice the onion.

Heat a couple of tablespoons of Evoo in a large frying pan, brown the onion with the rosemary for a couple of mins – add a little bit of water to soft better the onion.

Add potato chunks to the frying-pan, cook for about 15 mins. As soon as potatoes are soft, add a tsp of saffron, salt and black pepper to taste, stir all together and cook for about 5 mins at medium heat.

Tip: don’t exaggerate with saffron or it will make potatoes too much sweet.

Add sausage to potatoes, stir and mix well, then serve.

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