Ingredients500g chat potatoes, quartered2 tbsp extra virgin olive oil12g (¼ cup) finely chopped chives500g lamb merguez sausages2 tbsp sherry vinegar1 tbsp honey50g unsalted butter, diced1 tsp caraway seeds2 cups store-bought sauerkraut MethodStep 1Place 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 2Preheat 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 3Heat 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 4Melt the butter in a small saucepan over high heat. Add the caraway seeds and cook for 1-2 minutes, or until nutty brown. Step 5Divide the potatoes and sausages between plates, drizzle with the melted butter, and serve with sauerkraut.