Step 1
Place the potatoes in a saucepan with cold salted water. Place the pan over high heat, bring to a boil and cook for 8 minutes, or until tender. Drain.
Step 2
Preheat the oven to 180C fan-forced (200C conventional). Place the potatoes on a large oven tray and gently squash. Drizzle with half of the oil. Roast for 10-15 minutes, or until golden. Return the potatoes to the saucepan, add the chives and gently toss to combine. Set aside and keep warm.
Step 3
Heat the remaining tablespoon of oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning regularly, for 6 minutes without pricking. Add the vinegar and honey and toss to coat. Set aside.
Step 4
Melt the butter in a small saucepan over high heat. Add the caraway seeds and cook for 1-2 minutes, or until nutty brown.
Step 5
Divide the potatoes and sausages between plates, drizzle with the melted butter, and serve with sauerkraut.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
