Fire up the oven for this baked sausage dish that swaps out mash for golden chips. Sticky with a sweet and sharp glaze, these bangers are perfect with dressed lettuce and dill sprigs for a crisp and fresh contrast.
Preheat oven to 200°C fan-forced. Line 2 trays with baking paper. Cut potatoes into 2cm-thick chips and pick thyme leaves from their stems. Place chips and thyme leaves on a tray and drizzle with 2 teaspoons olive oil and sprinkle with ½ teaspoon sea salt. Mix well to coat. Bake for 40 minutes or until golden and crisp.
Reserve 1 teaspoon honey for the dressing. Place remaining honey and 40ml (2 tablespoons) red wine vinegar in a bowl and stir to combine. Set aside.
Once chips have been cooking for 10 minutes, place sausages on the second baking tray and bake for 15 minutes. Remove sausages from oven and carefully pour over glaze, turn to coat sausages in glaze. Return to oven and cook, turning occasionally, for a further 15 minutes or until sausages are glossy, and chips are golden and crisp. While sausages are cooking, continue with step 4.
Place reserved honey and mustard in a bowl large enough to fit the salad and stir to combine. Add remaining red wine vinegar and remaining olive oil, season with salt and pepper and whisk well to combine.
Cut lettuce into wedges and pick dill leaves from their stems.
Place lettuce wedges in bowl with the dressing and toss to coat. Divide salad, chips and sausages between plates and top with dill sprigs to serve.