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Warm potato salad with sausages


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This is a popular way of eating sausages in France and Germany. Eat this as a meal in itself or use it as a salad, perhaps as part of a barbecue.

The sausages can be cooked normally or poached. The best sausages for poaching are 100% meat. If you poach sausages make sure that the water is barely simmering, cook them too fast and the skins may burst.

Ingredients
900g new salad potatoes (try Jersey Royals, Anya or Pink Fir), scrubbed clean
450 g sausage
2 - 3 shallots, peeled and thinly chopped
75 ml extra virgin olive oil
25 ml white wine vinegar
salt and black pepper
Chives and parsley to garnish

Method

Combine the oil, vinegar and shallots and set aside for at least 30 minutes (the shallots will soften and lose some bitterness)
Cook the sausages
To poach sausages place them in a pan, cover with cold water and gently simmer for 30 - 40 minutes (once cooked they can be kept warm in the water)
Cook the potatoes in salted water for 15 - 20 minutes until tender
Drain the cooked potatoes and slice thickly (1 coin thickness)
Season the dressing with salt and pepper, pour over the potatoes and toss them around so that most of the dressing is absorbed
Slice the sausages to the same thickness as the potatoes
Combine the potatoes and sausage, add parsley and chives, eat whilst still warm

Suggested Sausages

A 100% meat pork sausage, Toulouse or German sausages such as Bratwurst



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