Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter

Juicy sausages served alongside buttery roasted potatoes and tangy sauerkraut make a hearty meal that’s surprisingly easy to prepare.

Transport your taste buds to a cosy European bistro with this rustic dish, featuring spicy lamb merguez sausages, roasted potatoes drizzled in a rich caraway butter, and tangy sauerkraut.

Place the potatoes in a saucepan with cold salted water. Place the pan over high heat, bring to a boil and cook for 8 minutes, or until tender. Drain.

Preheat the oven to 180C fan-forced (200C conventional). Place the potatoes on a large oven tray and gently squash. Drizzle with half of the oil. Roast for 10-15 minutes, or until golden. Return the potatoes to the saucepan, add the chives and gently toss to combine. Set aside and keep warm.

Heat the remaining tablespoon of oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning regularly, for 6 minutes without pricking. Add the vinegar and honey and toss to coat. Set aside.

Melt the butter in a small saucepan over high heat. Add the caraway seeds and cook for 1-2 minutes, or until nutty brown.

Divide the potatoes and sausages between plates, drizzle with the melted butter, and serve with sauerkraut.

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