Ingredients

• 4 x Porkinson Bangers
• 450g/1lb small new potatoes, scrubbed
• 2 tbsp sunflower oil
• 2 spring onions, trimmed and sliced
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp roughly chopped flat leaf parsley
• A squeeze of lemon juice
• Cracked black pepper

Method

Cook the potatoes in boiling salted water until softened. Drain and cool. Halve.

Heat the oil in a pan and fry the Porkinson Bangers to brown all over. Remove and blot on kitchen paper. Cool completely before slicing thickly.

Place the potatoes and sausage slices into a bowl. Add the spring onions. Mix the mayonnaise and the mustard together then pour over the potato mix. Add half the chopped parsley and a good squeeze of lemon juice. Toss well to coat, and then finish with the remaining parsley. Serve with cracked black pepper for sprinkling.

Serves 4