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.