Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 small potatoes or 10 medium sized ones weighing approximately 971g
- 30 ml olive oil, for potatoes
- 3 ml iodised salt
- 15 ml olive oil, for frying
- 20 g butter
- 8 lamb sausages
- 12 cherry tomatoes
- 200 g Romaine lettuce , washed and cut into smaller pieces
Directions
Preheat oven to 200°C (392°F).
Rinse the potatoes, and cut into slices 0.5 cm thick using a knife, grater, or mandoline.
Put the potatoes in the cake tin, and spread them out. Add the 30 ml of olive oil to cover the entire tin and the potatoes. Sprinkle the salt all over the tin and the potatoes. Bake for 25 minutes in the preheated oven.
Heat the 15 ml olive oil and the butter in a pan over medium heat until the butter melts. Add the sausages, and cook for about 10 minutes on high heat. Turn the sausages occasionally so they fry on all sides. Remove from the heat.
Toss the lettuce and tomatoes together to make a salad.
Serve the salad with the baked potatoes and sausages.