Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, then season with salt and pepper. Toss to coat.

Spread your chips out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. 

Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages.

While everything cooks, roughly chop the coriander (stalks and all) and pop it into a large bowl.

Add the coleslaw mix and three quarters of the mayo. Season with salt and pepper, then mix to combine.

Once the sausages are cooked, remove the tray from the oven. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Drizzle over the gochujang paste and honey. Turn the sausages so they are well coated in the glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Transfer the gochujang and honey glazed sausages to your plates. 

Serve the sesame chips and coriander slaw alongside. Dollop any remaining mayo on the plate for dipping. 

Enjoy!