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Sausages with pesto potatoes


  • Blanch the sausages in simmering water until firmish when squeezed. Then drain well and panfry in a thin layer of hot oil (or cook on a preheated BBQ or ridged grill).
  • At the same time, cook the potatoes in plenty of lightly salted, boiling water until tender. Drain well and return to the pot together with the pesto, a slurp of oil, a good squeeze of lemon juice, the parmesan and seasonings. Then mash roughly.
  • Mound the potatoes on individual plates, top with the sausages and serve with extra pesto or mustard on the side.


  • 4 good quality pork sausages
  • olive oil
  • 18 chats (baby potatoes), scrubbed well
  • sea salt
  • 2+ tbsp pesto
  • ½ lemon
  • 2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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