Ingredients :

• Poultry sausages — Get chicken or turkey sausages, those simplest ones you can find. Herbed or slightly smoked versions add a real plus. Avoid sausages that are too thin as they will dry out during cooking—you need a little fat to keep them juicy.
• Potatoes — The variety changes everything. For a crispy result, choose Charlotte or Roseval—they hold up well during cooking without falling apart. Floury potatoes like Bintje are too soft for roasting. Cut them into thick wedges: if too thin, they dry out before browning.
• Mustard — Use a classic Dijon mustard, preferably strong. Mild mustard gives the dish less personality. If you want something more complex, mix half Dijon and half whole-grain mustard—the little whole seeds pop in the mouth and it’s really good.
• Olive oil — No need to bring out the premium bottle. Ordinary olive oil works just fine here—it mainly serves as a vehicle for the marinade and aids in browning. The important thing is not to use too little, otherwise the potatoes will stick and won’t brown correctly.