SAUSAGES WITH ROSEMARY POTATOES
Serves four
- 1 pack EMH beef grill sausages
- 1 kg potatoes
- 2 tsp garlic powder
- 4 rosemary sprigs
- 2 garlic bulbs
- salt
- freshly ground black pepper
- cold-pressed olive oil
Wash the potatoes thoroughly and cut into wedges. Strip the leaves from the rosemary sprigs. Peel the cloves of one garlic bulb, slice thinly and toss with the garlic powder, rosemary leaves and olive oil. Season with salt and pepper. Cut the other garlic bulb in half and place on a hot baking tray with the potatoes. Roast in a preheated 190 C oven for 25-35 minutes until the potatoes are tender and golden. Serve with grilled sausages.
