Serves 2

  • Place the cumin, turmeric and sweet paprika on a plate, mixed well together.
  • Roll the Rudd’s Sausages in the spice mix, ensuring they are well coated.
  • Place the sausages in a roasting dish and add in the onion, garlic, potatoes and whole and diced chilies.
  • Place in to a preheated oven for 40 minutes at 180ºC fan assisted/200ºC no fan/gas mark 5.
  • Check the tray after 20 minutes and turn the sausages and potatoes, giving everything a good shake.
  • Ensure everything is cooked through before serving.

Tip: Delicious with cabbage, add sliced cabbage to the tray for a fuller dinner dish.


  • 4 Rudd’s Butcher Style Sausages
  • 10 Baby potatoes, washed and prepped
  • 2 White onion, cut into quarters
  • 1 Bulb of garlic, cloves separated from the bulb and kept whole
  • 1 Diced red chili
  • 3 Whole chilies
  • 1tsp Cumin
  • 1tsp Turmeric
  • 1tsp Sweet paprika


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse