Baked Pork Sausages and Spuds

with Apple and Celery Salad

1 tbs olive oil

1 tbs white wine vinegar

2 tsp wholegrain mustard

2 tsp honey

tomato sauce (optional)

oven tray

baking paper

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Thinly slice the spring onion. Finely chop the celery.

Put the potato on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 10 mins (the potato will not be cooked through at this stage).

Add the sausages to the tray with the potato and bake for a further 15 mins or until cooked through (see Kitchen hack).

Meanwhile, quarter the apple, remove the core and cut into 2cm chunks. Put 1 tbs white wine vinegar, 2 tsp wholegrain mustard and 2 tsp honey in a large bowl and stir until the honey dissolves. Add the apple, celery, spring onion and raisins and toss to combine. Season with salt and pepper.

Divide the sausages, potato and salad among plates. Serve with tomato sauce, if desired, and enjoy!

Baking sausages is a nifty trick that prevents oil spattering in your kitchen and gives you extra hands-free cooking time. You can also cook them in a medium frypan over medium heat, covered, for 8-10 mins until cooked through.