Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

• Salumi Pork Sausage Coil 500g
  
• 2 tablespoons (40ml) olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 400g pink-skinned potatoes (such as Desiree or pontiac)
• 1 whole garlic bulb, broken into cloves
• 2 tablespoons rosemary leaves, roughly chopped
• 60ml (1/4 cup) olive oil

METHOD  

1. To make the pan-fried potatoes, cut the potatoes into bite-sized pieces. Place potato and garlic cloves in a saucepan, cover with cold water then bring to the boil.

2. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain well. Place in a plastic container with the herbs, olive oil and a good seasoning of salt and pepper. Toss well, cover and refrigerate until you're ready to transport to camp site or serve.

3. Heat a large frying pan over the campfire or medium heat. Add potatoes and cook, stirring occasionally, for 10-15 minutes, until they are golden and cooked through.

4. Coil the sausage into a continuous round, pierce at right at angles with a skewer to hold it in place.

5. Combine the olive oil and herbs in a plastic container, add the sausage and turn to coat in the oil. (The sausage should be left in the refrigerator to marinate at this stage until you are ready to transport it to the campsite.)

6. Heat a barbecue or frying pan over medium heat. Add the sausage coil, and cook for 10-12 minutes, turning to ensure even browning, until it is cooked through. Remove from the barbecue, cut into slices and serve with the pan-fried potatoes and a salad.