Warren Elwin digs up some new-season potatoes.
|2||Spring onions, chopped|
|2 cloves||Garlic, crushed with 1 tsp salt|
|1 piece||Fresh ginger, small, finely grated|
|1 handful||Chopped parsley|
|1 handful||Chopped fresh herbs, sage and thyme leaves|
|4||New potatoes, boiled and cut into bite sized chunks (Main)|
|150 g||Sourdough bread, cut into bite sized chunks|
|4||Pork sausages, squeezed from casing|
|⅓ cup||Walnuts, crushed|
|½ cup||Dried cranberries|
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- To a mixing bowl add spring onions, garlic and salt, ginger, lemon zest, parsley, sage and thyme leaves, and mix all together.
- Add potatoes, sourdough, pork sausages, walnuts, cranberry pieces and apple. Season with fresh black pepper, then smoosh the mixture together with your hands. Fold in the beaten egg to bind.
- Add to 6 individual dishes, or place in a large casserole dish, and bake at 200C until cooked through and golden. Adjust herbs and spices according to the flavour of your sausages eg: if you are using lamb sausages try adding mint, coriander, dates, pine nuts and Moroccan spices.