2 whole Copperwood Jerk Pork Sausages • 1 pint cherry tomatoes halved • 1 onion quartered • 1 sprig rosemary • 4 medium potatoes halved • Olive oil as needed • Salt, to taste • Pepper, to taste
1 tsp brown sugar • 1/2 cup brown mustard • 1 teaspoon cider vinegar • 1 dash cinnamon
In a lightly greased baking pan place first sprig of rosemary.
Then lay potatoes skin side down in pan.
Pour over the tomatoes and onions.
Place whole sausage on top.
Let bake for 25 minutes @ 350°F or until potatoes are soft.
To assemble dressing mix all ingredients together until smooth and incorporated.
Once done remove sausage and discard rosemary.
Cut sausage in desirable length pieces.
Place all cooked ingredients in a medium sized mixing bowl. Pour over dressing and mix.
Chef’s tip: Soak your potatoes in lightly salted water for two hours. Leave skin on potatoes as it retains more moisture and is more nutritious.