Feta and sun-dried tomato sausages

Method

1. For the sausages: mix together the pork, feta, sundried tomatoes, oregano and egg. Season with salt and pepper. Divide the mixture into 10 pieces and shape each one into a sausage. If you have time, chill in the fridge for a while to help them hold their shape.

2. Heat a frying pan and add in a slug of olive oil - one by one add the sausages and gently fry for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked.

3. For the potato cakes: preheat oven to 220C/gas 7.

4. Mix the mashed potato with the coriander and season. Transfer to a piping bag and pipe into swirls on a lined baking tray. Brush with melted butter and bake for 15 minutes to lightly brown.

5. To serve: serve the sausages with the potato cakes and a rocket salad, dressed with balsamic and parmesan cheese.

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Ingredients

For the sausages

450g free range minced pork, from neck or shoulder
50g Feta cheese, finely crumbled
6 semi Sun-dried tomatoes, finely chopped
1 tbsp dried oregano
1 free-range egg, beaten
Olive oil, for frying

For the potato cakes

800g mashed potato, made with butter and milk
small handful Coriander, chopped
knob Butter, melted

To serve

large handful Rocket
Balsamic vinegar
Parmesan, shaved

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