Torunska Sausage with Coriander and Potatoes

A simple breakfast dish made with thinly sliced Torun sausage (aka Copernicus sausage), cooked in its own fat (start at a high heat and then turn it right down). Fifteen minutes should be enough. Turn the slices in the pan occasionally. I added some diced cherry tomatoes, and chopped fresh coriander (this time I used a pizza cutter rather than a knife, and it worked really well).

The potatoes and the spring onion were cooked in a pan of water for seventeen minutes at the same time. Then they were fished out with a slatted spoon and added to the skillet pan.

Stir-fried at a medium heat for another five to seven minutes. Serve with coriander leaf and American mustard, plus freshly ground black pepper.