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450g Silician pork sausages
900g new salad potatoes (try Jersey Royals, Anya or Pink Fir), scrubbed clean
2-3 shallots, peeled and thinly chopped
75ml extra virgin olive oil
25ml white wine vinegar
Salt and black pepper
Chives and parsley to garnish


Combine oil, vinegar and shallots and set aside for at least 30 minutes (the shallots will soften and loose some bitterness).

Poach the pork sausages - place them in a pan, cover with cold water and gently simmer for 30-40 minutes (once cooked they can be kept warm in the water).

Cook the potatoes in salted water for 15-20 minutes until tender. Drain the cooked potatoes and thickly slice. Season the dressing with salt and pepper, pour over the potatoes and toss so that most of the dressing is absorbed.

Slice the sausages to the same thickness as the potatoes.

Combine the potatoes and sausage, add parsley and chives. Can be eaten warm or cold.


The sausages can be cooked normally or poached. The best sausages for poaching are 100% pork sausages. If you poach sausages make sure that the water is barely simmering, and don't cook them too fast and the skins may burst. Choose Otellos Sicilian Sausage to achieve the best results.

Otello's Italian Pork Sausages and Cured Meats Always Perfect Otello's Products - pork sausages and cured meats

Order Online Otello's Italian Pork Sausages and Cured Meats

021 507 116 or 021 597 002

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