Sausage served with baked potatoes and aromatic carrots

This comforting, rustic plate brings together everything you love about a hearty homemade dinner: golden pan-fried sausage, crispy rosemary-baked potatoes, and fragrant carrots softly cooked with fresh rosemary until tender and full of flavour. Every bite is a perfect balance of savoury, earthy, and subtly sweet notes.

The real magic comes from the mustard–honey dressing: tangy, sweet, and just bold enough to tie the whole dish together. Drizzled generously over the warm vegetables and sausage, it adds a bright, flavourful finish that transforms a simple meal into something truly special.

Ingredients: (for 2 portions)

• 2 sausages
• 3 big carrots
• 400 g potatoes
• 1 stock cube
• 1 red onion
• 3 tablespoons mustard
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• salt and pepper
• a little water
• olive oil or sunflower oil

Preparation:

We peel the vegetables and cut them the same way as shown in the picture below.

Preheat the oven to 210°C. Line a baking tray with parchment paper. Add the potatoes, drizzle them with a bit of oil, sprinkle with salt and pepper, and scatter the leaves from one sprig of rosemary on top. Mix everything well, then bake for about 25 minutes.
After the first 25 minutes, take the tray out, give the potatoes a good toss, add the sliced onion, drizzle a little more oil, and return the tray to the oven for another 10 minutes.

While the potatoes are cooking, prepare the carrots. In a deep pan, heat a little oil and sauté the carrots for about 10 minutes, stirring often, until they start to brown.
Crumble in the stock cube, pour in just enough water to cover the carrots, mix well, place a lid on the pan, and let them cook for another 10-15 minutes, stirring occasionally.

Remove the lid, add the leaves from the second rosemary sprig, a bit of pepper, mix well, and continue cooking for about 5 more minutes, or until all the liquid has evaporated.
Taste and adjust the salt if needed, then turn off the heat.

In a separate pan, heat a little oil over medium heat and fry the sausages until they’re nicely browned on all sides, keeping the pan covered with a lid so they cook evenly.

In a small bowl, mix the mustard with the honey, a pinch of salt and pepper, and a splash of warm water until you get a smooth, slightly runny, mayonnaise-like sauce. Set aside.

Once the carrots, potatoes, and sausages are ready, it’s time to assemble the plates. Divide the potatoes between two servings, do the same with the carrots, then add one golden, pan-fried sausage to each plate. Drizzle generously with the honey–mustard sauce and serve with extra sauce on the side so everyone can add as much as they like.

If you try the recipe, let me know how you liked it! 😊

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